Main Course
Pulled Duck Tacos with Orange Supreme
For 4 tacos
Prep time: 25 minutes
Medium
Tender pulled duck wrapped in soft tortillas, topped with fresh orange supremes and a hint of spice.
Ingredients
Main ingredients:
| 1 leg | Duck leg confit, shredded |
| 1 tbsp | Duck fat |
| 4 pieces | Small tortillas |
| 1 | Orange |
| 1/4 | Red onion, finely sliced |
| Handful | Fresh coriander leaves |
| To taste | Chili flakes or fresh chili (optional) |
| 1 tbsp | Lime juice |
| To taste | Salt & black pepper |
Preparation
1. Prepare the duck
- Warm duck fat in a pan over medium heat.
- Add the shredded duck leg confit and sauté for 3–4 minutes until slightly crisp on the edges.
- Season with a pinch of black pepper and chili if desired. Keep warm.
2. Make the orange supremes
- Cut off both ends of the orange.
- Slice away the peel and pith following the curve of the fruit.
- Carefully cut between the membranes to release the orange segments (“supremes”).
- Collect any juice in a bowl and mix with lime juice — this will be your light dressing.
3. Prepare the toppings
- Thinly slice red onion.
- Chop coriander leaves.
- Mix together lightly with a splash of the citrus dressing and a pinch of salt.
4. Assemble the tacos
- Warm the tortillas briefly in a dry pan.
- Fill each taco with pulled duck, orange supremes, and the onion-coriander mix.
- Drizzle with a few drops of the citrus dressing.
5. Chef’s note
These tacos balance rich confit duck with the freshness of orange — an elegant twist on a street classic.
Serve immediately with a glass of chilled rosé or a sparkling white wine for contrast.
