Duck Tacos with Cherry Orange Salsa

Duck Tacos with Cherry Orange Salsa is a flavorful summer recipe that'll wow your tastebuds. Sweet cherries, tart citrus, avocado, onions and chiles make the dish come alive!

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings tacos

Calories 542kcal

Author Erin Henry

Ingredients

12 (slices) Jicama
8 corn tortillas (optional)
12 oz Duck Confit
3 oz LA VICTORIA® Cilantro Salsa Mild
6 oz Orange-Cherry Salsa
1 ½ oz Mexican Marinade
3 oz Avocado Mousse
3 oz Cilantro Leaves

For Orange Cherry Salsa:

8 segments Orange , sliced.
½ Red Onion
4 oz LA VICTORIA® Fired Roasted Chiles
2 cup Pitted and Diced Fresh Cherries
1 teaspoon Salt
⅛ teaspoon Black Pepper
3 tbs Lime Juice

For Mexican Marinade:

½ cup Orange Juice
2 oz Lemon Juice
2 oz Extra Virgin Olive Oil
4 oz Bran Oil
1 teaspoon Shallots
1 teaspoon Garlic
1 tbs Cilantro , chopped
1 teaspoon Cumin
1 teaspoon Coriander
1 tbs Salt
⅛ teaspoon Black Pepper
1 pinch Cayenne
2 oz Red Wine Vinegar

For Avocado Mousse:

1 Avocado , ripe
1 Garlic Clove , minced
1 teaspoon Lemon Juice
½ teaspoon Salt

Get Recipe Ingredients

Instructions

Orange Cherry Salsa: In mixing bowl, combine all ingredients and set aside.
Mexican Marinade: Mix vinegar, minced shallots, minced garlic and spices in a mixing bowl. Add orange and lemon juice until uniform. Stir oils and chopped fresh cilantro reserved. Stir well before use.
Avocado Mousse: Mix all ingredients together and adjust seasoning.
Putting it all Together:In a hot sauté pan with a little oil add duck confit and stir until hot, add Mexican marinade and set a side. Using a mandolin or a slicer, slice jicama into a thin slices. Set slices in a presentation plate. With a small spatula, smear avocado mousse into a jicama tortillas. Place hot duck confit on top of avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.

Notes

Chicken, beef or shrimp can be substituted in this recipe.

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