Name: Duck Confit Taco
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 2 tablespoons of duck fat or extra virgin olive oil; 1 red onion (thinly sliced); 2 cups pulled meat from confit duck legs and thighs; 2 roasted poblano peppers (charred skin removed and diced); 1 portobello mushroom (roasted and thinly sliced); 8 poached eggs; 8 corn tortillas; Kosher salt; Freshly ground black pepper; Garnish: cilantro (baby arugula, grape tomatoes, cut in half)

Duck Confit Taco

Taco Tuesday meets Sunday Funday in this ultimate brunch time taco filled with confit duck and topped with a poached egg.

Duck Confit Taco

Prep Time 10

Cook Time 14

Total Time 24

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Servings

Ingredients

2 tablespoons of duck fat or extra virgin olive oil
1 red onion thinly sliced
2 cups pulled meat from confit duck legs and thighs
2 roasted poblano peppers charred skin removed and diced
1 portobello mushroom roasted and thinly sliced
8 poached eggs
8 corn tortillas
Kosher salt
Freshly ground black pepper
Garnish: cilantro baby arugula, grape tomatoes, cut in half

Instructions

Heat duck fat or evoo in a heavy gauge saute pan over medium high. Add onion and caramelize for 5 to 7 minutes, until dark brown and very fragrant.
Add mushroom and poblano to the pan and continue cooking for a few minutes to warm vegetables. Add the duck meat and toss to warm.
Char tortillas over a burner, 7 to 10 seconds per side. Place 2 tortillas on each of 4 plates. Divide duck mixture between tortillas. Top each with an egg and garnish with cilantro, arugula, and grape tomatoes.