Festive Duck and Orange Tacos

Festive Duck and Orange Tacos

Main Course

  • 6

    Number of People

  • Affordable


  • Easy


  • Prep time

  • 2H00

    Rest time


  • 4 duck legs
  • 1 onion, diced
  • 2 garlic cloves, sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp. five spice
  • 1 tsp tomato paste
  • 1 tbsp white vinegar
  • 2 cups (500ml) chicken stock
  • 12 street tacos
  • Pinch of salt
  • For Salsa:
  • 1 orange, zested and then orange peeled and segmented
  • 1 jalapeno, chopped
  • Zest and juice of 1 lime
  • 1 tbsp caster sugar


#cookware #ingenio #entertaining

1. Preheat oven to 170C. 2. Heat a pan over medium heat and add the duck legs skin side down and season with salt, no oil required. Cook for 10 minutes until the fat starts to render. Turn the duck over and cook for a further 2-3 minutes. Remove the legs from the pan and drain most of the excess fat. 3. Add the onion, garlic and spices and cook for a minute until fragrant, then mix in tomato paste, vinegar and stock. Return the duck and cook, uncovered in the oven for 1 1/2-2 hours or until the duck meat falls off the bone. Once cooked, remove the duck meat from the bones and shred them. Allow the sauce to bubble away to reduce. Fold 3 tablespoons of the reduced sauce through the duck. 4. For the salsa, add orange zest and flesh, jalapeno chilli, lime zest and juice, sugar and a pinch of salt in a bowl and stir to combine. 5. To serve, warm up the tortillas in a pan over medium heat. 6. Assemble the tacos by adding duck to warm tortillas and top with salsa.

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