La Victoria Duck Confit Tacos

You guys, my favorite salsa brand is turning 100 this year!  La Victoria has some of the most flavorful and wonderful salsas that you can get and that’s coming from a Texan.

I decided to take some of their salsa and recreate a recipe that they have on their website.  A duck confit taco.

I know it sounds all fancy, but it is surprisingly easy to make.

I got the groceries late one day and was still able to get it out on time. For dinner.

The only thing that I really changed is that I served it in flour tortillas since my family really doesn’t like flour tortillas.  I know, they’re weird.

I used La Victoria in 2 different places in the recipe, so you get a good dosing of the salsa and it is heavenly.

Duck Confit Tacos

Chef Romero

Published 06/27/2017


  • 12 (slices) Jicama
  • 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 segments Orange, 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
  • 1 tsp Garlic
  • 1 tbs Cilantro, chopped
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tbs Salt
  • 1/8 tsp Black Pepper
  • 1 pinch Cayenne
  • 2 oz Red Wine Vinegar
  • For Avocado Mousse:
  • 1 Avocado, ripe
  • 1 Garlic Clove, minced
  • 1 tsp Lemon Juice
  • 1/2 tsp Salt


  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. Stir well before use.
  3. Avocado Mousse: Mix all ingredients together and adjust seasoning.
  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. Using a mandolin or a slicer, slice jicama into a thin slices. Set slices in a presentation plate. With a small spatula, smear avocado mousse into a jicama tortillas. Place hot duck confit on top of avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.

La Victoria is hosting parties on the West Coast to celebrate their birthday.  This recipe is featured in their appetizers.

Victoria Party-3.jpg

I had the pleasure of attending the San Francisco party!

There was a wonderful art competition and I got to dine with the winner of the competition!  He was wonderful and his paintings of San Francisco were some of the most wonderful that I have ever seen.

Every course had La Victoria in it and I’m telling you, I wasn’t mad about it.  It was so delicious.

Chef Romero created the perfect menu for everyone to enjoy.  

If you are in one of the cities that La Victoria is hosting a party, hurry up and get your tickets.  They sell out fast (I got my ticket as soon as I found out about them) because there are only 100 spots open.

You will not be disappointed.