Tacos al Pastor

Ingredients

While staying true to the essence of Tacos al Pastor, this French adaptation incorporates a few changes to align with the flavors of French cuisine. The traditional pork is replaced with succulent duck confit, and the marinade is enhanced with aromatic herbs like thyme and rosemary. The tacos are served with a side of tangy Dijon mustard instead of salsa, adding a uniquely French touch. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 4 duck legs (confit de canard) 4 duck legs (confit de canard)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons white wine vinegar (30ml) 2 tablespoons white wine vinegar (30ml)
• 2 tablespoons Dijon mustard (30g) 2 tablespoons Dijon mustard (30g)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
• 1 teaspoon dried thyme (5g) 1 teaspoon dried thyme (5g)
• 1 teaspoon dried rosemary (5g) 1 teaspoon dried rosemary (5g)
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small flour tortillas 8 small flour tortillas
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, minced garlic, ground cumin, smoked paprika, dried oregano, dried thyme, dried rosemary, salt, and pepper.
3. 3.
   Place the duck legs in a baking dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 1 hour.
4. 4.
   Heat a skillet over medium-high heat and sear the duck legs, skin side down, until crispy and golden brown, about 5 minutes. Flip and sear for an additional 2 minutes.
5. 5.
   Transfer the duck legs to a baking sheet and roast in the preheated oven for 15-20 minutes, or until the meat is tender and pulls apart easily.
6. 6.
   Remove the duck legs from the oven and let them rest for a few minutes. Then, shred the meat using two forks.
7. 7.
   Warm the flour tortillas in a dry skillet or microwave.
8. 8.
   To assemble the tacos, place a generous amount of shredded duck meat on each tortilla. Top with sliced red onion and fresh cilantro.
9. 9.
   Serve the Tacos à la Française with a side of Dijon mustard for dipping.

Treat your ingredients with care...

• Duck legs — For the best flavor and tenderness, use high-quality duck legs. If confit de canard is not available, you can make your own by slow-cooking duck legs in duck fat until tender.
• Dijon mustard — Choose a good-quality Dijon mustard to enhance the flavors of the dish.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• For a lighter version, you can use lettuce wraps instead of flour tortillas.
• Serve the tacos with a side of mixed greens dressed with a light vinaigrette for a refreshing accompaniment.
• If you can't find duck legs, you can substitute with chicken thighs for a similar flavor profile.
• To save time, you can marinate the duck legs overnight for even more flavor.

Serving advice

Serve the Tacos à la Française as a main course, accompanied by a fresh green salad or roasted vegetables. Garnish with additional fresh cilantro for a burst of freshness.

Presentation advice

Arrange the tacos on a platter, placing them neatly side by side. Drizzle a little extra Dijon mustard over the top for an attractive presentation. Sprinkle some chopped fresh cilantro on the plate for a pop of color.