Sweet Soy 2x Duck Confit Tacos
with Mandarin-Lime Slaw, Chili Crisp Cucumbers & Peanuts
- Fish
- Soy
- Wheat
- Sesame
- Eggs
- Peanuts
Tender duck confit is shredded and crisped with sweet soy glaze and garlic-ginger scallion paste, then folded into warm tortillas with bright mandarin-lime slaw and crunchy peanuts. On the side, a crisp cucumber salad tossed with ponzu and chili crisp adds a tangy, spicy counterpoint to these rich, umami-packed tacos.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 ounce
Mandarin Orange Slices
3 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
28 ounce
Duck Confit
4 ounce
Coleslaw Mix
1 unit
Chili Crisp
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
1.5 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Open package of duck* and drain off any excess liquid. Pat dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add duck and cook, covered, until browned and heated through, 5–6 minutes per side. Turn off heat; transfer duck to a large bowl. (Keep empty pan handy for Step 3.)
AIR FRYER ALTERNATIVE: Coat an air fryer basket with nonstick cooking spray. Season duck as directed. Add to basket and air-fry at 400 degrees until crisp and heated through, 8–10 minutes, flipping halfway through.
While duck cooks, wash and dry produce.
Zest and quarter lime. Drain and roughly chop mandarin orange slices. Roughly chop cilantro. Trim and slice cucumbers into ½-inch-thick rounds. Gently crush peanuts in their bag.
Using a fork, shred duck meat off the bone. TIP: Be careful of the little bones near the joints!
Heat a drizzle of oil in pan used for duck over medium-high heat. Add shredded duck, sweet soy glaze, and garlic-ginger scallion paste; cook, stirring occasionally, until duck is slightly crisped, 1-2 minutes.
Turn off heat. Season with salt and pepper.
In a second large bowl, combine coleslaw mix, lime zest, chopped mandarin, cilantro, mayonnaise, ½ tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, salt, and pepper.
In a medium bowl, combine cucumbers, ponzu, 1 tsp sugar (2 tsp for 4), as much chili crisp as you like, a big pinch of salt, and pepper.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-45 seconds. TIP: Alternatively, warm tortillas in a second large dry pan over medium heat until browned and toasty!
Fill tortillas with duck, slaw, peanuts, and crispy onions. Serve with cucumber salad, remaining slaw, and remaining lime wedges on the side.
Divide tortillas between plates. Fill with duck, slaw, peanuts, and crispy onions.
Serve tacos with chili crisp cucumbers, remaining slaw, and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The duck and overall flavor profile impressed many, though some felt the sauces overpowered the duck itself 🦆. A few found it a touch too sweet; others loved every bite.
- Ease of prep: The dish comes together quickly, and the air fryer worked great for crisping the duck. Watch the heat carefully — duck can burn fast.
- Suggestions: Add more sweet soy glaze if you want a bolder flavor, and quarter the cucumbers rather than slicing into rounds for easier eating.
- Portions: The slaw quantity was tight for six tacos, so consider stretching it or making a little extra.
