Duck Tacos with Cherry Orange Salsa are a vibrant summer dish that will excite your taste buds. Sweet cherries, bright citrus, creamy avocado, crisp onions, and smoky chiles combine for an unforgettable taco experience.
Flavorful Duck Confit Tacos with Cherry Orange Salsa
I grew up on the West Coast and have always loved Mexican flavors — the salsas, chiles, and fresh ingredients. To celebrate 100 years of the LA VICTORIA® brand, Executive Chef Gustavo Romero created this modern take on tacos: tender duck confit served on jicama or corn tortillas with avocado mousse and a bright cherry-orange salsa.
It’s a summer recipe worth trying: the contrast of sweet cherries, tart citrus, and spicy chiles lifts every bite.
Chef Romero’s version layers rich duck confit over thin jicama “tortillas” (or use corn), spreads silky avocado mousse, and finishes with an orange-cherry salsa and cilantro. The result is fresh, balanced, and delicious.
My kids tried duck for the first time with this dish and loved it. I didn’t make the confit from scratch for this batch and used a store-bought version, which worked great. If you prefer, swap duck for chicken, pork, or shrimp—the salsa and avocado mousse pair beautifully with any protein.
La Victoria® Duck Tacos with Cherry Orange Salsa – by Gustavo Romero
The recipe has three components — Orange Cherry Salsa, Mexican marinade, and Avocado Mousse — which you combine with warm duck confit and thin jicama or corn tortillas for a vibrant taco dish. LA VICTORIA® salsas and chiles add a smoky, authentic touch.
The Orange Cherry Salsa is the star: fresh cherries and orange segments combined with chiles and lime juice create a lively balance of sweet, tangy, and spicy.
Don’t be intimidated by the ingredient list for the marinade — most items are pantry staples. Below is the recipe broken into sections so you can prepare each component easily.
Duck Tacos with Cherry Orange Salsa
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Ingredients
- 12 (slices) Jicama
- 8 corn tortillas, (optional)
- 12 oz Duck Confit
- 3 oz LA VICTORIA® Cilantro Salsa Mild
- 6 oz Orange-Cherry Salsa
- 1 1/2 oz Mexican Marinade
- 3 oz Avocado Mousse
- 3 oz Cilantro Leaves
For Orange Cherry Salsa:
- 8 Orange segments, sliced
- 1/2 Red Onion
- 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
For Mexican Marinade:
- 1/2 cup Orange Juice
- 2 oz Lemon Juice
- 2 oz Extra virgin olive oil
- 4 oz Bran Oil
- 1 tsp Shallots, minced
- 1 tsp Garlic, minced
- 1 tbs Cilantro, chopped
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tbs Salt
- 1/8 tsp Black Pepper
- 1 Pinch of cayenne
- 2 oz Red wine vinegar
For Avocado Mousse:
- 1 Avocado, ripe
- 1 Garlic clove, minced
- 1 tsp Lemon juice
- 1/2 tsp Salt
Instructions
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Orange Cherry Salsa: In a mixing bowl, combine orange segments, diced cherries, sliced red onion, roasted chiles, salt, black pepper, and lime juice. Toss gently and set aside to let flavors meld.
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Mexican Marinade: Whisk together red wine vinegar, minced shallots, minced garlic, cumin, coriander, cayenne, salt, and black pepper. Add orange and lemon juice, then slowly whisk in the oils and chopped cilantro. Stir well and reserve.
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Avocado Mousse: Mash or blend avocado with minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste.
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Putting it all together: Heat a sauté pan with a little oil, add duck confit and warm through. Stir in some Mexican marinade and remove from heat. Using a mandoline or slicer, cut jicama into thin rounds and arrange on a platter. Spread a small amount of avocado mousse onto each jicama slice (or warm corn tortilla). Top with hot duck confit, a spoonful of LA VICTORIA® Cilantro Salsa, and the orange-cherry salsa. Garnish with cilantro leaves and serve immediately.
Notes
Invite friends over, sit outside with a cool drink, and impress them with these Duck Tacos with Cherry Orange Salsa — a bright, flavorful summer dish everyone can enjoy.