Tired of same-old tacos? Well you’re in luck with this Asian-inspired dish, brimming with miso, cherry, and chili flavors. Duck confit delivers exceptional tenderness, tucked inside of flour tortillas and topped with homemade chili-cherry salsa. Serve with a side of miso-buttered corn and put your past taco nights to shame.
When slicing spicy chiles, avoid touching the inside, and immediately wash your knife, cutting board, and hands afterward. Feel free to add less or omit it if you prefer less heat.
½ English cucumber
1 cup cherries
2 ears corn
1 red Thai chile, divided
½ tablespoon miso paste
1 teaspoon butter
6 flour tortillas
2 legs duck confit
1 teaspoon Chinese 5 spice
1 tablespoon yuzu juice
3 tablespoons hoisin sauce
1. Prepare Ingredients
Preheat oven to 425°F. Rinse all produce. Trim and discard scallion roots and thinly slice. Halve cucumber crosswise, then cut into ¼-inch matchsticks. Roughly chop cherries and discard pits. Shuck corn, discarding husks and silk. Halve Thai chile lengthwise, and using a knife tip, discard seeds and mince.
3. Roast Corn
Spread miso-butter over corn and wrap in foil. Place on baking sheet and transfer to oven to bake. After about 10 minutes, stack tortillas, wrap in foil, and add to baking sheet with corn. Roast together until corn is tender and tortillas are warmed through, 5-8 minutes more. Remove both from baking sheet and set aside. Turn oven to broil.
4. Warm Duck
Line baking sheet from corn with foil. Rub flesh sides of duck with Chinese 5 spice and place on baking sheet skinside up. Broil until crisp and warmed through, about 5 minutes. Remove from oven and set aside to rest for 5 minutes, then shred meat using 2 forks, discarding skin and bones. Set aside in a small bowl.
6. Assemble Asian Confit Duck Tacos
Spread hoisin sauce evenly over tortillas. Spoon over duck, cucumbers, then scallions. Dollop over cherry salsa. Divide tacos evenly between 2 plates and serve with corn and any remaining salsa alongside.
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