Confit Duck Carnitas Tacos

Name: Confit Duck Carnitas Tacos
Prep time: 3–4 minutes
Cook time: As needed (pre-cooked ingredients)
Total time: 3–4 minutes per order
Yield: Assembled per taco – scalable for service
Ingredients: 1 duck fat flour tortilla (approx. 1 oz); 1 oz shredded duck carnitas, deglazed with Kikkoman® Memmi Noodle Soup Base; 2 teaspoons Kikkoman Spicy Soy-rano Aioli; 1 tablespoon Kikkoman Quick Pickled Daikon & Carrot; 8–10 Kikkoman Duck & Orange Memmi Pearls; Micro cilantro, to garnish; Equipment needed; Flat top or cast iron skillet, sauté pan, squeeze bottle or spoon (for aioli), tongs or tweezers (for garnish).

Yield

Assembled per taco – scalable for service

Prep Time

3–4 minutes

Cook Time

As needed (pre-cooked ingredients)

Total Time

3–4 minutes per order

kikkoman products used:

Gluten-Free Orange Sauce Memmi Noodle Soup Base

About this recipe

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

1 duck fat flour tortilla (approx. 1 oz)
1 oz shredded duck carnitas, deglazed with Kikkoman® Memmi Noodle Soup Base
2 teaspoons Kikkoman Spicy Soy-rano Aioli
1 tablespoon Kikkoman Quick Pickled Daikon & Carrot
8–10 Kikkoman Duck & Orange Memmi Pearls
Micro cilantro, to garnish

Equipment needed

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

directions

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.
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.
To assemble, lay the warm tortilla flat. Add 1 ounce of the glazed duck carnitas to the center of the tortilla.
Drizzle with 2 teaspoons of Kikkoman Spicy Soy-rano Aioli, then layer with 1 tablespoon of the pickled daikon, carrot, and onion mix.
Top with 8–10 Kikkoman Duck & Orange Memmi Pearls for a savory citrus burst, and garnish with fresh micro cilantro for color and brightness.
Serve immediately. This taco is best enjoyed warm, with each bite offering balanced layers of richness, acidity, and umami.

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