A small taco on a square white plate, topped with meat, chopped vegetables, cilantro, sauce, and a garnish of brown pearls.

Confit Duck Carnitas Tacos

Serves Assembled per taco – scalable for service
Total Time 3–4 minutes per order
Prep Time 3–4 minutes
Cook Time As needed (pre-cooked ingredients)

About

Recipe created in partnership with Chef Evan Gonzalez. Tender duck carnitas served on rich, house-made duck fat tortillas, finished with Kikkoman Spicy Soy-rano Aioli, bright quick pickled vegetables, citrusy Kikkoman Duck & Orange Memmi Pearls, and fresh micro cilantro. A bold, umami-forward taco designed for elevated service and vibrant presentation.

Ingredients

Equipment needed

Flat top or cast iron skillet, sauté pan, squeeze bottle or spoon (for aioli), tongs or tweezers (for garnish).

 

Directions

  1. Start by heating the tortilla. Warm the duck fat flour tortilla on a flat top or cast iron skillet over medium-high heat for 30–45 seconds per side, or until soft and lightly blistered.
  2. While the tortilla warms, reheat the duck. In a sauté pan, combine the shredded duck carnitas with a small splash of reserved Kikkoman Duck & Orange Memmi Pearl Sauce (before agar agar is added). Toss gently over medium heat until heated through and lightly glazed, allowing excess liquid to reduce.
  3. To assemble, lay the warm tortilla flat. Add 1 ounce of the glazed duck carnitas to the center of the tortilla.
  4. Drizzle with 2 teaspoons of Kikkoman Spicy Soy-rano Aioli, then layer with 1 tablespoon of the pickled daikon, carrot, and onion mix.
  5. Top with 8–10 Kikkoman Duck & Orange Memmi Pearls for a savory citrus burst, and garnish with fresh micro cilantro for color and brightness.
  6. Serve immediately. This taco is best enjoyed warm, with each bite offering balanced layers of richness, acidity, and umami.
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