Duck Taco


Created for LA VICTORIA® Brand by Chef Gustavo Romero in celebration of 100 Years of LA VICTORIA® Brand.

Chef Romero reimagined the  simple taco recipe with this modern Mexican interpretation; succulent duck confit on a bed of jicama tortilla and avocado mousse all topped with an orange-cherry salsa.

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Duck Taco

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Recipe Ingredients

  • 12 (slices) Jicama
  • 12 oz Duck Confit
  • 3 oz LA VICTORIA® Cilantro Salsa Mild
  • 6 oz Orange-Cherry Salsa
  • 1 1/2 oz Mexican Marinade
  • 3 oz Avocado Mousse
  • 3 oz Cilantro Leaves
  • For Orange Cherry Salsa:
  • 8 segments Orange, sliced.
  • 1/2 Red Onion
  • 4 oz LA VICTORIA® Fired Roasted Chiles
  • 2 cup Pitted and Diced Fresh Cherries
  • 1 tsp Salt
  • 1/8 tsp Black Pepper
  • 3 tbs Lime Juice
  • For Mexican Marinade:
  • 1/2 cup Orange Juice
  • 2 oz Lemon Juice
  • 2 oz Extra Virgin Olive Oil
  • 4 oz Bran Oil
  • 1 tsp Shallots
  • 1 tsp Garlic
  • 1 tbs Cilantro, chopped
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tbs Salt
  • 1/8 tsp Black Pepper
  • 1 pinch Cayenne
  • 2 oz Red Wine Vinegar
  • For Avocado Mousse:
  • 1 Avocado, ripe
  • 1 Garlic Clove, minced
  • 1 tsp Lemon Juice
  • 1/2 tsp Salt

Cooking Directions

  1. Orange Cherry Salsa: In mixing bowl, combine all ingredients and set aside.
  2. Mexican Marinade: Mix vinegar, minced shallots, minced garlic and spices in a mixing bowl. Add orange and lemon juice until uniform. Stir oils and chopped fresh cilantro reserved. Stir well before use.
  3. Avocado Mousse: Mix all ingredients together and adjust seasoning.
  4. Putting it all Together:In a hot sauté pan with a little oil add duck confit and stir until hot, add Mexican marinade and set a side. Using a mandolin or a slicer, slice jicama into a thin slices. Set slices in a presentation plate. With a small spatula, smear avocado mousse into a jicama tortillas. Place hot duck confit on top of avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.