A delicious dinner any night of the week. Bright and cheerful, it features an exquisite mix of flavours, while the orange pico de gallo sauce adds a Mediterranean twist.
Preparation time
20 min
Ingredients For
-
2 shredded
-
x 4
-
-
x 1
-
-
x 1
-
-
x 1
-
-
Soy Sauce2 cucharadas -
Preparation
1
Start by preparing the pico de gallo: Dice the onion, chop the tomatoes (removing seeds) and dice the coriander. Combine all ingredients in a bowl and season with the juice of half an orange, orange zest, lime juice, salt and pepper.
2
Shred the confit duck. You can do this using a knife or with your hands. Sauté the shredded meat in a frying pan with olive oil and Espelette pepper. Once golden, remove from the heat and add the soy sauce.
3
Fill the tacos with the meat mixture and top with pico de gallo.
Contributor
Ysabel Taberner
Food Stylist
Our latest recipes
