West Coast Duck Tacos
 
Ingredients
  • 12 oz Duck Confit
  • 3 oz LA VICTORIA® Cilantro Salsa Mild
  • 6 oz Orange-Cherry Salsa
  • 1½ 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 tsp Salt
  • ⅛ tsp 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 tsp Shallots
  • 1 tsp Garlic
  • 1 tbs Cilantro, chopped
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tbs Salt
  • ⅛ tsp Black Pepper
  • 1 pinch Cayenne
  • 2 oz Red Wine Vinegar
  • For Avocado Mousse:
  • 1 Avocado, ripe
  • 1 Garlic Clove, minced
  • 1 tsp Lemon Juice
  • ½ tsp Salt
Instructions
  1. 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. With a small spatula, smear avocado mousse into tortillas. Place hot duck confit on top of avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.
Recipe by at https://www.theoxmama.com/2017/07/west-coast-tacos/