A delicious dinner any night of the week. Bright and cheerful, it features an exquisite mix of flavours, while the orange pico de gallo sauce adds a Mediterranean twist.
Preparation time
20 min
Ingredients For
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2 shredded
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x 4
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-
-
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x 1
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-
x 1
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Soy Sauce2 cucharadas -
Preparation
1
Start by preparing the pico de gallo: Dice the onion, chop the tomatoes (removing seeds) and dice the coriander. Combine all ingredients in a bowl and season with the juice of half an orange, orange zest, lime juice, salt and pepper.
2
Shred the confit duck. You can do this using a knife or with your hands. Sauté the shredded meat in a frying pan with olive oil and Espelette pepper. Once golden, remove from the heat and add the soy sauce.
3
Fill the tacos with the meat mixture and top with pico de gallo.
Contributor
Ysabel Taberner
Food Stylist
