Duck confit legs crisped in a hot skillet, shredded off the bone, and finished with pomegranate molasses and thyme. Rich, slightly sweet, and sufficiently absurd — duck tacos are a real thing you can make, and this is how.←Back to Taco Base Recipes
2 whole confit duck legs
1 tbsp avocado oil
2 whole shallots, thinly sliced
3 cloves garlic cloves, minced
1 tsp orange zest
1 tsp fresh thyme, chopped
1 tbsp red wine vinegar
1 tbsp pomegranate molasses
Preheat a skillet over medium heat and add the avocado oil. Let it warm until shimmering.
Place the confit duck legs skin-side down in the skillet. Let them crisp up for 3–4 minutes, then flip and warm the other side for another 2–3 minutes. Remove and set aside.
In the same skillet, add the shallots and garlic. Sauté until soft and golden, about 3 minutes.
Shred the duck meat using two forks, discarding the bones and reserving the crispy skin for later. Add the shredded duck back to the skillet.
Stir in the orange zest, thyme, and red wine vinegar, letting the flavors meld together for 1–2 minutes.
Drizzle in the pomegranate molasses and give everything a toss to coat. The duck should look glossy at this point.
Crumble the reserved crispy skin over the top for added crunch, season with salt, and give it one last toss before serving.
Chef's Notes
Confit is a French preservation technique where meat is cured in salt, then slow-cooked submerged in its own fat until impossibly tender. You have two paths: make your own (cure duck legs overnight in salt and herbs, then slow-cook submerged in duck fat at 250°F for 3+ hours), or buy pre-made confit and focus on the crisping. Pre-made duck confit is available at Whole Foods, specialty grocers, and online from D'Artagnan or Hudson Valley Duck. There's no shame in the shortcut; French grandmothers also bought their confit from trusted sources. Place the confit skin-side down in a cold pan, then turn the heat to medium-low — this renders additional fat while the skin gradually crisps into shattering perfection. Once crispy, shred the meat off the bone, leaving some large pieces mixed with smaller shreds for textural contrast. Save the rendered duck fat; it's excellent for roasting potatoes, frying eggs, or starting sautés, and keeps refrigerated for weeks. Making duck tacos is either the pinnacle of fusion cuisine or proof that you have too much time and money. We prefer the former interpretation.
Into This Base? Remix It!
Confit Duck Shred is a taco base recipe — the foundation of your taco, also known as the filling. It sets the flavor direction for everything that follows. Hit remix to pair it with toppings and finishes that complement it or take it somewhere you'd never expect. You might land on something traditional or stumble into full-on taco fusion.Take Confit Duck Shred into the Summoning Circle and shuffle it with hundreds of other taco components to create your perfect taco.
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