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Pulled Duck Taco

with Chipotle Tomato Salsa and Pickled Red Onion
4.0(1.6K)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 25, 2026
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Calories
: 
950 kcal
Protein
: 
61g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Confit Duck Legs

2 unit(s)

Medium Tomato

1 bunch(es)

Coriander

1 unit(s)

Spring Onion

½ unit(s)

Red Onion

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

250 grams

Sweet Potato Fries

24 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

20 grams

Chipotle Paste

1 sachet(s)

Mayonnaise

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Pickle

½ tbsp

Water

Energy (kJ)3976 kJ
Energy (kcal)950 kcal
Fat38 g
of which saturates10 g
Carbohydrate91 g
of which sugars11 g
Dietary Fibre5.7 g
Protein61 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Remove the confit duck legs from their packaging and place on a baking tray. Drizzle with oil, then 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, 20-25 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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the tasty combination, though some found the chipotle and vinegar overpowering the duck's subtle flavour.
  • Ease of prep: Quick and simple to make, but a few found it fiddly with many elements to prepare.
  • Suggestions: Consider cooking the duck longer for crispiness; some preferred adding hoisin sauce for extra flavour.
  • Portions: Several mentioned generous duck portions, while others wished for more meat or larger tacos.
  • Sides: Some felt the sweet potato fries didn't complement the dish well or had trouble cooking them properly.
AI-generated from customer reviews
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