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Pulled Duck Tacos

Pulled Duck Tacos

with Chipotle Tomato Salsa and Sweet Potato Fries

Street Food
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Our warm taco tortillas are piled high with tender duck confit and served in the traditional way with fresh tomato salsa. The flavours in this dish are balanced out brilliantly with pickled onions, fresh herbs, and a chipotle mayo dressing that takes this recipe to new taste highs! A great thing to make for your next ‘Taco Tuesday’ or to share with friends over the weekend, this recipe will bring the warm Mexican sunshine straight to your kitchen.

Tags:Spicy
Allergens:SulphitesEggGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Vine Tomatoes

1 bunch(es)

Coriander

1 unit(s)

Spring Onion

½ unit(s)

Red Onion

1 unit(s)

Baby Gem Lettuce

1 pack(s)

Sweet Potato Fries

2 sachet

Red Wine Vinegar

(ContainsSulphites)

1 sachet

Chipotle Paste

1 sachet

Mayonnaise

(ContainsEgg)

2 unit(s)

Confit Duck Leg

6 unit(s)

Flour Tortillas

(ContainsGluten)

Not included in your delivery

½ tbsp

Water

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4180 kJ
Energy (kcal)999 kcal
Fat44.0 g
of which saturates10.0 g
Carbohydrate90 g
of which sugars11.0 g
Protein61 g
Salt2.79 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Remove the confit duck legs from their packaging and place on a baking tray. Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins.

2

Chop the tomato into small 1cm pieces. Roughly chop the coriander (stalks and all), keeping a few sprigs to one side for garnish. Trim, then thinly slice the spring onion. Halve, peel and slice the red onion as thinly as you can. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.

3

Pop the sweet potato fries onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast on the top shelf of the oven until golden and crisp, 18-20 mins. Turn halfway through. Meanwhile, place the red onion into another bowl. Mix in half the red wine vinegar, the sugar for the pickle (see ingredients for amount) and a pinch of salt. Set to one side.

4

Pop the chopped tomato into a large bowl. Mix in the spring onion, chopped coriander, the remaining red wine vinegar and a drizzle of oil. Season with salt and pepper. Squeeze in half the chipotle paste (add less if you don't like heat, this one's very hot!). Mix to combine and set to one side.

5

Pop the mayonnaise into a small bowl. Mix in the remaining chipotle paste and the water for the dressing (see ingredients for amount). Once ready, remove the duck from the oven and use a fork to pull the meat off the bone. Discard the bone.

6

Place the tortillas into the oven to warm through, 2-3 mins. Share the tortillas between your plates then pile everything on top! We started with the baby gem at the bottom, followed by the duck, the salsa, then the pickled onion! Finally, drizzle the mayo dressing all over the top and garnish with the leftover sprigs of coriander. Serve the sweet potato fries on the side. Dig in!