Duck Tacos with Mango Salsa

Grand Prize Winner, 2006 Plate Recipe Contest, Chef David Guempel


Serving Size {8 Servings}


Duck Meat Sauce:

4 each Maple Leaf Farms Duck Leg & Thigh

1/4 cup Soy sauce

1/4 cup Aji Mirin

1 cup Hoisin sauce

Taco Shells:

16 Wonton Skins, 4"

Mango Salsa:

1 Medium Ripe, but firm, Mango, peeled & diced

2 Tbsp Finely Minced Sweet Red Pepper

2 Tbsp Finely Sliced Green Onion Tops

2 Tbsp Chopped Cilantro

Spicy Mignonette:

1/4 cup Aji Mirin

1 cup Seasoned Rice Wine Vinegar

2 Tbsp Finely Minced Shallot

2 Tbsp Finely Minced Jalapeno


4 cups Mixed Field Greens


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1. Meat Sauce: Slow roast the duck legs until fork tender and crispy skinned. Let cool to room temperature. Strip meat from bones and coarsely chop meat and skin. Set aside.

2. In a heavy skillet bring soy sauce and mirin to a quick boil. Remove from heat and stir in hoisin sauce. Add sauce to chopped duck meat, just enough to coat well. Do not make the sauce too soupy.

3. Taco Shells: Take wonton skins and deep fry them into triangular-shaped taco shells. (If you do not have a tool to do this, skillet fry them flat and fold them into a loose triangle while still hot from the skillet.)

4. Mango Salsa: Combine all salsa ingredients. Refrigerate until ready to use.

5. Spicy Mignonette: Stir together all mignonette ingredients and refrigerate. Use at room temperature. (Best made the day before.)

6. Assembly: On individual plates, place 1/2 cup mixed field greens to prop taco shells in upright position. Fill each shell with warm duck meat filling, about 2 tablespoons each. Top with mango salsa.

7. Put mignonette in small ramekin. Place ramekin on plate.

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