Savour this luscious shredded confit duck leg topped with a creamy aioli and tart radish escabeche. Comes with a charred shaved corn salad tossed in a tangy aioli topped with feta cheese and fresh micro cilantro. Served with eight fresh flour tortillas.
Duck, tortillas (contains gluten), radishes, cilantro, lime juice, Dijon mustard, olive oil, corn, aleppo pepper, micro cilantro, feta cheese.
- Warm up your duck confit serving dish.
- Blend corn salad with aioli in a cool serving bowl. Sprinkle with micro cilantro and feta cheese.
- In a sauté pan on medium-high, add duck confit and turn constantly for 1-1.5 minutes until just warmed. (Keep a close eye on it so the duck does not overcook and dry out.)
Position duck confit dish in the middle of a large platter or tray. Arrange bowls with radish escabeche and Dijon lime aioli around the duck dish. Place tortillas on the same platter or on a separate dish. Serve the delightfully crunchy grilled corn salad in a separate bowl. Have fun assembling your own tacos!