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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
- 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.













