Feeling bougie? Shredded, crispy, and melt-in-your-mouth tender, this taco base will make you feel like you're dining at a Michelin-starred taqueria. Don't be surprised if people start calling you 'Chef' after this one.←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 up until it glistens like a fine diamond.
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 they're soft and golden, about 3 minutes, while you inhale the heavenly aroma.
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 good toss to coat. The duck should look glossy and irresistible at this point.
Crumble the reserved crispy skin over the top for added crunch, some salt to taste, 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. Duck confit is the crown jewel of this tradition, and yes, it's as indulgent as it sounds. You have two paths here: 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. The crisping step is non-negotiable. 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. Starting cold prevents the meat from seizing and lets the fat render slowly. Once crispy, shred the meat off the bone, leaving some large pieces mixed with smaller shreds for textural contrast. Save that rendered duck fat. It's liquid gold for roasting potatoes, frying eggs, or starting sautés. Store it refrigerated for weeks or frozen for months. 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. The Taco Gods smile upon those who bring luxury to the tortilla.
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