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Flavorful Duck Confit Tacos with Easy Blackberry Mole Sauce

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These duck confit tacos feature tender duck paired with a vibrant, fruity blackberry mole sauce, wrapped in warm corn tortillas for a unique and delicious taco experience.

Ingredients

Scale
  • 4 duck legs (preferably pre-cooked duck confit for convenience)
  • 8 small corn tortillas (warmed)
  • 1 small red onion, thinly sliced
  • Fresh cilantro leaves, chopped (for garnish)
  • 1 lime, cut into wedges
  • Salt and black pepper to taste
  • 1 cup fresh or frozen blackberries
  • 2 tablespoons unsweetened cocoa powder
  • 1 small dried ancho chili, stemmed and seeded
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon almond butter or peanut butter
  • 1/2 cup chicken broth or vegetable broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup (optional)
  • Salt to taste

Instructions

  1. Heat a large skillet over medium heat. Add the duck legs skin-side down and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for another 4-5 minutes until warmed through. Remove from heat and shred the meat using two forks.
  2. In a small saucepan, combine blackberries, cocoa powder, minced garlic, cumin, and dried ancho chili. Pour in chicken broth. Bring to a gentle simmer over medium heat and cook for about 10 minutes, stirring occasionally, until the blackberries have softened and the liquid has reduced slightly.
  3. Remove the dried chili from the saucepan and transfer the mixture to a blender. Add almond butter, apple cider vinegar, and honey. Blend until smooth and creamy. Season with salt to taste. If the sauce is too thick, add a splash more broth to reach your desired consistency.
  4. Heat tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable. Keep them covered with a clean towel to stay soft.
  5. Spread a spoonful of blackberry mole sauce over each tortilla, then pile on shredded duck confit. Top with thinly sliced red onion and fresh cilantro. Finish with a squeeze of lime juice.

Notes

For crispy duck skin, cook skin-side down over medium heat without overcrowding the pan. Adjust sweetness and acidity in the mole sauce by tasting and adding honey or vinegar as needed. Warm tortillas just before serving to keep them soft. The blackberry mole sauce can be made ahead and stored refrigerated for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: duck confit tacos, blackberry mole sauce, easy tacos, gourmet tacos, Mexican tacos, duck recipes, mole sauce, corn tortillas, quick dinner

Find it online: https://cooksyla.com/flavorful-duck-confit-tacos-with-easy-blackberry-mole-sauce-recipe/