Tacos con Pato Confitado y Pico de Gallo a la naranja

20 min

Confit Duck Tacos with orange Pico de Gallo

Name: Confit Duck Tacos with orange Pico de Gallo
Prep time: 20 min
Yield: 4
Ingredients: 2.00 piernas Confit de pato francés desmigado; x 4.00 Tortillas de trigo especiales para tacos; x 4.00 French Tomatoes; x 1.00 Hojas de cilantro; x 1.00 Cévennes Sweet Onion PDO; x 1.00 Lima; 1.00 pisca Piment d'Espelette PDO; x 1.00 Naranja; 2.00 cucharadas Vallée des Baux-de-Provence Olive Oil PDO; 2.00 cucharadas 醤油; Sal y pimienta

By Ysabel Taberner, Food Stylist

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

French Confit Duck Legs 2 shredded
Wheat tortillas x 4
French Tomatoes

x 4 See the article
A few coriander leaves x 1
Cévennes Sweet Onion PDO

x 1 See the article
Lime x 1
Sauces & condiments

Piment d'Espelette PDO

1 pisca See the article
Orange x 1
Vallée des Baux-de-Provence Olive Oil PDO

2 cucharadas See the article
Soy Sauce

2 cucharadas
Salt & pepper

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Preparation

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.

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.