Duck Leg Confit Tacos are the easiest and most delicious gourmet meal you can make in 15 minutes! The secret is to use D’Artagnan Duck Leg Confit. The precooked duck legs only take 10 minutes to heat up in a pan, including crisping the duck skin for cracklings! Nothing beats that crunchy bite of duck fat with the succulent dark meat.
Pile the duck meat on a soft, steamed flour taco, and top with cucumber and spring onion for crunch and freshness. The sauce is also important and very simple to make. Mix Hoisin with the juice of one lime, and a tablespoon of Sriracha. The combination of juicy duck meat, fresh veggies and spicy, salty sauce is amazing!
Confit is a French cooking method for preserving meat. Basically the meat is submerged in tons of duck fat and slow braised for hours. The result is extraordinary – juicy dark meat that falls off the bone. There is an art to properly making confit. It needs the right spices and timing for different cuts of meat. Perhaps the hardest part of making duck leg confit at home is getting enough duck fat to cover the duck legs. The recipe takes 4 cups of melted duck fat at least! Trust me, save yourself a ton of time, and just buy the precooked D’Artagnan Duck Leg Confit. This way you know you are getting the best quality free-range Moulard ducks and the confit is cooked to perfection.
You can buy D’Artagnan Duck Leg Confit by clicking here to order. Look for a sale, and stock up. They freeze well, and are wonderful to have on hand for a short notice meal.
You can also buy D’Artagnan Duck Leg Confit at Heinen’s Grocery Stores., one of the few store chains to carry D’Artagnan! We did a tasting at our local Heinen’s on Saturday and got rave reviews. Seeing how easy the duck leg is to warm up, and how good it tastes makes a difference to try new products.
Tom was sous-chef for the day. We had a lot of fun and met many wonderful people who stopped by for a taste. Hopefully the guy who makes homemade pizza in his man cave will invite us to his next party.
15-minute Asian Duck Leg Confit Tacos with Hoisin, Spring Onions and Cucumbers
- 2 D’Artagnan Duck Legs Confit
- 6 soft flour tortillas
- 1 cup hoisin sauce
- 1 tablespoon Sriracha Sauce or to taste
- Juice of 1 lime freshly squeezed
- 2 spring onions sliced into thin matchsticks
- 1 cucumber sliced into thin matchsticks
- In a small bowl, whisk the hoisin, Sriracha and lime juice. Set aside to let flavors blend.
- On the stovetop, heat a nonstick, large skillet over medium low heat. Place the duck legs skin-side down in the cold skillet. Cover the pan with a vented lid and cook until the skin starts to get crispy and some of the fat starts to render out, about 7- 10 minutes. Turn the leg over for 1 minute to heat that side. Do not overcook since the duck meat is already precooked and just needs to be warmed.
- When the meat is done, remove it to a cutting board. To make cracklings, pull the skin off the duck leg, and place it back in the pan over medium heat to continue crisping. With two forks or your hands, pull the duck meat off the bone. Discard any fatty bits or cartilage. Drain on paper towels, and break into crispy pieces.
- To assemble, place one third of the duck meat on a warm, steamed tortilla, add a heaping tablespoon of the hoisin mixture and garnish with cucumber, spring onions, and some duck skin cracklings.
- Fold and eat immediately. Serve with a crispy Asian Cabbage Slaw, extra lime wedges and ice cold beer.
- Note: a warm, fluffy tortilla, or pita bread is best to enjoy the full fatty, richness of the duck meat. The easiest way to do this is to wrap the tortillas or pita in a paper towel and microwave for 1 minute right before assembly. White bread with the crusts trimmed can be a surprisingly good alternative.
- Serves 6