Asian Duck Confit Tacos with Simple Arugula Salad
 
Prep time
Cook time
Total time
 
Asian Duck Confit Tacos highlight the duck's savory, rich flavor in a light yet tangy sauce accented with crunchy cucumbers, scallions, and fresh cilantro!
Serves: 4 tacos
Ingredients
  • FOR THE TACOS
  • 1 duck leg confit
  • 1 scallion
  • 1 English cucumber
  • 2 tablespoon cilantro
  • 1 clove garlic
  • 2 teaspoon grated ginger
  • 4 tablespoon soy sauce
  • 4 tablespoons vegetable broth
  • 2 tablespoons hoisoin sauce
  • ½-1 teaspoon Chinese Five Spice
  • 4 corn tortilla shells
  • 1 teaspoon black sesame seeds
  • Olive oil spray
  • FOR THE SALAD
  • 4 cups arugula
  • 1 teaspoon garlic olive oil*
  • 1 tablespoon lemon white balsamic vinegar*
  • 2 teaspoons red wine vinegar
  • ¼ teaspoon grated garlic
  • 2 tablespoons crumbled feta cheese
  • Salt and pepper to taste
Instructions
  1. Prep the duck confit by removing the meat from the bone and set aside.
  2. Prepare the taco toppings by slicing the scallion and cucumber into thin rounds and roughly chopping the cilantro, set aside until serving.
  3. Make the sauce by spritzing a medium sized sauce pan with olive oil spray and warm over medium heat.
  4. Sauté 1 clove of garlic and 2 teaspoons of grated ginger for 2 minutes.
  5. Add 4 tablespoons of soy sauce, 4 tablespoons of vegetable broth, 2 tablespoons of hoisin sauce and ½-1 teaspoon Chinese Five Spice. Mix until combined and the sauce just begins to bubble. Add in the prepared duck meat and turn the stove to low to warm duck meat. Once warm, leave the pan on the burner but turn it off.
  6. Assemble tacos by warming taco shells in a small skillet until lightly browned in some spots. Divide the duck meat between the 4 taco shells, topping with any additional sauce. Layer on prepared cucumbers, scallions and a bit of cilantro. Sprinkle with sesame seeds and serve.
  7. To assemble the salad, place the arugula in a large bowl and set aside.
  8. In a small bowl, whisk together the olive oil, white vinegar, red wine vinegar, and grated garlic.
  9. Drizzle atop the arugula and toss to distribute. Salt and pepper to taste.
  10. Before serving, top with crumbled feta.
Notes
*If you don't have garlic olive oil or lemon white balsamic, simply add a bit more garlic and a squeeze of half a lemon to the salad.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/asian-duck-confit-tacos/