HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Duck Taco
Pulled Duck Taco

Pulled Duck Taco

with Chipotle Tomato Salsa and Pickled Red Onion

Street Food
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This Duck Taco & Chipotle Tomato Salsa is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:SulphitesEggMustardCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Confit Duck Leg

2 unit(s)

Medium Tomato

1 bunch(es)


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


1 sachet

Chipotle Paste

1 sachet


(ContainsEgg, Mustard)

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Pickle

½ tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3230 kJ
Energy (kcal)772 kcal
Fat27.0 g
of which saturates7.0 g
Carbohydrate91 g
of which sugars13.0 g
Protein411 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!