DUCK TACOS WITH AVOCADO MOUSSE & CHERRY ORANGE SALSA

hey there! This is one of my favorite posts to date so I'm so glad you are here checking it out! This month I've partnered up withLa Victoria Brand to celebrate their 100th anniversary, that's right, 100 years! How cool is that?! To celebrate they are doing pop-up dinners with tacos unique to that cities style, so be sure to check out the link above to see if they are coming to a city near you! These duck tacos were the special 100 year San Francisco edition and now that they have hosted their bay area dinner it's time to share the west coast style recipe off. You know the saying if you've got it, flaunt it? Well these tacos got it, and at the risk of sounding totally cheesy, they deserve to flaunt it. You go, La Victoria. I mean just look at that salsa!  I'm so excited to share the recipe with you because not only were they outstanding and like really pretty, but they were super easy to make and will help you impress whoever you're cooking for. I mean, I was even proud of myself on these ones, like looked at them after and thought to myself "wow, I made those?!" Damn right I did. ​Now it's your turn, yes you... have fun and enjoy!

Do not let the amount of ingredients scare you, a lot of it is stuff you may already have and the outcome is so worth it!

​​INGREDIENTS

• 10-12 Small Taco Shells
• 12 oz Duck Confit
• 3 oz LA VICTORIA® Cilantro Salsa Mild
• 6 oz Orange-Cherry Salsa, (recipe below)
• 1 1/2 oz Mexican Marinade (recipe below)
• 3 oz Avocado Mousse (recipe below)
• 3 oz Cilantro Leaves

ORANGE CHERRY SALSA

• 8 segments Orange, sliced.
• 1/2 Red Onion,, diced.
• 4 oz LA VICTORIA® Fired Roasted Chiles
• 2 cup Pitted and Diced Fresh Cherries
• 1 tsp Salt
• 1/8 tsp Black Pepper
• 3 tbs Lime Juice

AVOCADO MOUSSE

• 1 Avocado, ripe
• 1 Garlic Clove, minced
• 1 tsp Lemon Juice
• 1/2 tsp Salt

​​MEXICAN MARINADE

• 1/2 cup Orange Juice
• 2 oz Lemon Juice
• 2 oz Extra Virgin Olive Oil
• 4 oz Bran Oil
• 1 tsp Shallots
• 1 tsp Garlic
• 1 tbs Cilantro, chopped
• 1 tsp Cumin
• 1 tsp Parsley
• 1 tbs Salt
• 1/8 tsp Black Pepper
• 1 pinch Cayenne
• 2 oz Red Wine Vinegar​

Hint: If your typical grocery store does not have duck confit, try Whole Foods who typically has it! 
Note, I used LA VICTORIA Salsa Verde as my local store was out of Cilantro Mild, but that is the recommended salsa!

MEXICAN MARINADE

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ORANGE CHERRY SALSA

AVOCADO MOUSSE

DIRECTIONS

1. Orange Cherry Salsa: In mixing bowl, combine all ingredients and set aside.
2. Mexican Marinade: Mix vinegar, minced shallots, minced garlic and spices in a mixing bowl. Add orange and lemon juice until uniform. Stir oils and chopped fresh cilantro reserved. Set aside, Stir well before use.
3. Avocado Mousse: Mix all ingredients together and adjust seasoning. I would recommend using a small food processor  to get the mousse really nice and creamy, you can just mash and mix with a fork if you prefer. 
4. Putting it all Together: In a hot sauté pan with a little oil add duck confit and stir until hot, add Mexican marinade and set a side. Lay out taco shells. Place hot duck confit on top of avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.
5. ENJOY!

HAPPY ANNIVERSARY, LA VICTORIA!

Don't forget to check out more about La Victoria's 100th anniversary celebration, to do so click here!