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Duck Confit Tostadas

Duck Confit Tostadas

  • Prep Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings


  • 1 tablespoon olive oil
  • 1 cup julienned onions
  • 2 cups duck confit, shredded (from 2 large legs)
  • 1 teaspoon tamarind concentrate combined with 1/4 cup water or stock
  • 1/4 cup chopped green onions
  • 4 flour tortillas
  • Vegetable oil for frying
  • 1/2 cup sour cream
  • 1 1/2 tablespoons fresh orange juice
  • 1 tablespoon chopped cilantro
  • 1 avocados, seeded, peeled and diced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon minced garlic
  • 1 cup plus 2 tablespoons diced tomatoes, peeled and seeded
  • 1 cup grated Monterey Jack cheese
  • 1 cup shredded lettuce
  • Hot sauce
  • Salt and pepper


  • Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring, for 1 minute. Add the duck confit and cook for 1 minute. Season with salt and pepper. Stir in the tamarind sauce and cook, stirring, for 2 minutes. Season with salt and pepper. Stir in the green onions and remove from the heat. In a large skillet, heat the vegetable oil for frying. When the oil is hot, fry the tortillas, a couple at a time, until golden brown, about 2 minutes. Remove the tortillas from the oil and drain on a paper-lined plate. Season the tortillas with salt and pepper. In a small mixing bowl, whisk the sour cream, lemon juice and cilantro together. Season with salt and pepper. In another small bowl, combine the avocados, lime juice, garlic and 2 tablespoons tomatoes. Season the mixture with salt and pepper.

    To assemble, lay one tortilla in the center of each plate. Place 1/4 cup of the monterey jack on top of each tortilla, top the cheese with 1/2 cup of the duck mixture. Top the duck meat with the shredded lettuce, tomatoes and avocado.  Garnish the tacos with the cilantro sour cream.

Recipe Details