Skip to main content

Duck Confit Taco

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

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


1. 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.

2. 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.

3. 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.

Publish date: