Duck Confit Tacos Mango Chutney (Printable)

Shredded duck confit, spicy mango chutney, and crisp garnishes create vibrant, flavor-packed tacos.

# What You Need:

→ Duck

01 - 2 confit duck legs (approximately 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 cheese (optional)
16 - 1 lime, cut into wedges

# How to Make It:

01 - Combine diced mango, finely diced red onion, chopped chili, brown sugar, apple cider vinegar, ground ginger, ground cumin, salt, and lime zest and juice in a small saucepan. Place over medium heat, bring to a simmer, and cook, stirring regularly, for 12–15 minutes until the mixture thickens and becomes jammy. Remove from heat and allow to cool.
02 - Transfer shredded duck confit to a skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until heated through and edges turn slightly crispy.
03 - Heat tortillas in a dry skillet or directly over a flame for 10–20 seconds per side until flexible and warmed.
04 - Distribute hot duck confit evenly among tortillas. Top each taco with a spoonful of spicy mango chutney, sliced red onion, shredded red cabbage, cilantro leaves, and crumbled cheese if desired.
05 - Present tacos immediately with lime wedges on the side for squeezing over the top.

# Expert Suggestions:

01 -
  • Uses easy-to-find ingredients but tastes extra special
  • Ready in one hour so you can whip it up on a weeknight
  • Fusion twist that brings French and Mexican classics together
  • Rich duck confit is balanced perfectly by sweet and spicy mango chutney
  • Every bite is layered with interesting textures and flavors
02 -
  • High in protein from duck and dairy
  • The mango chutney can be made ahead for easy meal prep
  • Perfect for entertaining or special weeknight treats
  • Switch to corn tortillas for a gluten-free version
03 -
  • Always crisp duck confit so you get that edge of texture
  • Let chutney cool completely before topping tacos to avoid sogginess
  • If your tortillas are dry, wrap in a damp towel and microwave for twenty seconds to revive them

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