Duck Confit Tacos Mango Chutney (Printable Version)

Shredded duck, zesty mango chutney, and fresh toppings fill golden tortillas for a refined culinary fusion.

# What You Need:

→ Duck

01 - 2 confit duck legs (about 14 oz total), skin removed and meat shredded

→ Mango Chutney

02 - 1 large ripe mango, peeled and diced
03 - 1/2 small red onion, finely diced
04 - 1 red chili, deseeded and finely chopped
05 - 2 tablespoons brown sugar
06 - 2 tablespoons apple cider vinegar
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cumin
09 - 1/4 teaspoon salt
10 - Zest and juice of 1 lime

→ Tacos and Garnishes

11 - 8 small corn or flour tortillas
12 - 1 small red onion, thinly sliced
13 - 1/2 cup fresh cilantro leaves
14 - 1/2 cup shredded red cabbage
15 - 1/4 cup crumbled queso fresco or feta (optional)
16 - 1 lime, cut into wedges

# How to Make It:

01 - Combine diced mango, red onion, chili, brown sugar, apple cider vinegar, ground ginger, ground cumin, salt, and lime zest and juice in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, for 12 to 15 minutes until thickened to a jam-like consistency. Allow to cool.
02 - Place shredded duck confit in a skillet over medium heat and cook for 5 to 7 minutes, stirring occasionally, until warmed through and edges are slightly crispy.
03 - Heat tortillas in a dry skillet or directly over a flame for 10 to 20 seconds per side until warmed.
04 - Divide warmed duck confit among tortillas. Top each with mango chutney, a few slices of red onion, shredded cabbage, cilantro leaves, and crumbled cheese if desired.
05 - Arrange tacos on a serving platter and serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • Easy to prepare in under an hour using mostly store-bought confit duck
  • Fresh and vibrant chutney pairs perfectly with rich duck for spectacular contrast
  • Flexible with protein swaps for lighter or vegetarian versions
02 -
  • Duck confit is a luxurious protein but works beautifully with lighter or vegetarian options like chicken or jackfruit
  • The mango chutney can be prepared three days ahead for make-ahead flexibility
  • Corn tortillas keep this gluten free but be sure to check labels for hidden flour
03 -
  • Always let duck confit come to room temp before crisping for the best texture
  • Save duck fat rendered in the skillet for future cooking It makes the best ever roasted potatoes Taste and adjust the chutney before serving Every mango is different so you may want a touch more lime or chili

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