Duck Confit Tacos Mango Chutney (Printable Version)

Enjoy shredded duck, spicy mango chutney, fresh garnishes and cheese folded in warm tortillas for a flavorful meal.

# What You Need:

→ Duck

01 - 2 confit duck legs (about 14 oz total), skin removed and meat shredded

→ Mango Chutney

02 - 1 large ripe mango, peeled and diced
03 - 1/2 small red onion, finely diced
04 - 1 red chili, deseeded and finely chopped
05 - 2 tablespoons brown sugar
06 - 2 tablespoons apple cider vinegar
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cumin
09 - 1/4 teaspoon salt
10 - Zest and juice of 1 lime

→ Tacos and Garnishes

11 - 8 small corn or flour tortillas
12 - 1 small red onion, thinly sliced
13 - 1/2 cup fresh cilantro leaves
14 - 1/2 cup shredded red cabbage
15 - 1/4 cup crumbled queso fresco or feta cheese (optional)
16 - 1 lime, cut into wedges

# How to Make It:

01 - Combine mango, finely diced red onion, chopped chili, brown sugar, apple cider vinegar, ground ginger, ground cumin, salt, lime zest, and lime juice in a small saucepan. Bring to a simmer over medium heat. Cook, stirring frequently, for 12 to 15 minutes until mixture thickens and becomes jammy. Allow to cool slightly.
02 - Place shredded duck confit in a skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until fully heated and edges become slightly crispy.
03 - Heat each tortilla in a dry skillet or directly over a flame for 10 to 20 seconds per side until pliable.
04 - Distribute hot duck confit evenly among tortillas. Add a spoonful of spicy mango chutney to each, then top with sliced red onion, shredded cabbage, cilantro leaves, and crumbled cheese if desired.
05 - Arrange tacos on a platter and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Uses leftover or store-bought confit duck for minimal prep
  • Pairs classic French technique with vibrant Mexican flavors
  • Mango chutney brings both sweetness and spice for balance
  • Ready in about an hour including homemade chutney
  • Flexible for gluten free diets or vegetarian swaps
02 -
  • High in protein from duck and cheese
  • Chutney can be made days in advance which saves time
  • Reliable for gluten free guests if using corn tortillas
03 -
  • Always crisp duck gently not on high heat to keep it moist
  • Fresh lime squeezed just before eating brightens the tacos
  • Chutney texture makes a difference so cook until thick and jammy

Go Back