Duck Confit Tacos with Blackberry Brown Butter Mole Sauce

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Prep Time1 hr 15 min
Cook Time2 hr 30 min

Switch up your taco Tuesday with these delicious Duck Confit Tacos with Blackberry Brown Butter Mole Sauce on a strawberry brown butter corn tortilla, topped with pickled berry pico!


    For the Browned Butter:

  • Unsalted butter
  • For the Duck Confit:

  • 8 ea duck legs with skin on
  • 4 tablespoons Kosher salt
  • For the Blackberry Browned Butter Mole Sauce:
  • ½ cup California Giant blackberries, pureed and strained
  • 2 tablespoons mole paste
  • ½ cup chicken stock
  • ¼ cup browned butter
  • Kosher salt to taste
  • For the Strawberry Browned Butter Corn Tortillas:
  • 10 oz California Giant strawberries, pureed
  • ¼ cup browned butter, warmed
  • 2 cups masa
  • ½ teaspoon Kosher Salt
  • Water as needed
  • For the Pickled Berry Pico:

  • 1 tablespoon pickling spice mix
  • ½ cup granulated sugar
  • 1 cup white vinegar
  • ½ cup California Giant raspberries, halved
  • ½ cup California Giant strawberries, small dice
  • ½ cup California Giant blackberries, halved
  • ¼ cup yellow onion, small diced
  • 1 tablespoon cilantro, fresh, chopped
  • Kosher salt to taste
  • To Garnish:

  • 2 ea radish, fresh, julienned
  • 1 tablespoon cilantro, fresh, chopped
  • 8 ea skin from duck legs, rough chopped
  • 2 ea limes, fresh, cut into 6 wedges each


  • For the Brown Butter:

      • In a sauce pan, melt 1lb of butter over medium heat. Stir regularly and continue to cook until “the bits” turn a golden brown color.
      • Remove from heat immediately and set aside until need in recipe. Keep butter warm.
  • For the Duck Confit:

      • Take duck legs and pat dry. With a sharp knife, poke holes in the skin. Do not puncture the meat. (This will allow the fat to seep through the skin and crisp)
      • Generously salt the legs and place in a hotel pan. Allow to sit at room temperature for 1 hour, then place uncovered pan and into a cold oven.
      • Turn oven to 225 degrees and allow to roast for 2 hours. After 2 hours, turn oven temp to 375 and roast for an additional 30 min. While duck legs are roasting, continue with remaining recipe.
  • For the Blackberry Brown Butter Mole Sauce:

      • In a small sauce pan, bring pureed and strained blackberries, mole paste, melted browned butter and chicken stock to a simmer. Simmer for 20 minutes and add Kosher salt to taste.
      • Remove from heat and allow to cool slightly, then pour into a small squeeze bottle and hold in a warm water bath until needed. If the sauce thickens, add more stock to thin.
  • For the Strawberry Brown Butter Tortillas:

      • In a large mixing bowl, combine pureed strawberries, melted and warmed brown butter, masa and Kosher salt.
      • Mix with your hands until thoroughly combined. Use water as needed while kneading the dough. The consistency should be similar to Play-Doh. If the dough is sticking to your hands, it is too wet, add more masa (one sprinkle at a time). If the dough cracks when you pinch a ball between 2 fingers, it is too dry, add water, a sprinkling at a time. Cover the dough with a damp towel and allow to rest for approximately 5 minutes.
      • While the dough is resting, heat a cast iron pan/comal or non-stick pan over medium low heat. Take a large Ziplock bag and cut 3 sides, including the zipper side.
      • Using a 1oz scoop, portion out dough. Roll into balls and place in a covered container until ready to press and cook.
      • Place opened bag on tortilla press, add your portioned dough ball, close the bag over the top of the ball and gently press. Peel from plastic, place in heated pan and cook approximately 30 seconds each side. Once cooked, place tortillas in a tortilla warmer. Repeat the process..
  • For the Pickled Berry Pico:

      • In a sauce pan, add pickling spice, sugar and vinegar. Bring to a boil then remove from heat and allow to steep for 30 minutes.
      • While liquid is steeping, dice your strawberries, blackberries, raspberries and onions and chop cilantro. Combine ingredients in a bowl. Strain liquid and chill.
      • When liquid is chilled, combine berries, onions and cilantro with 2 oz of pickling brine and salt to taste. Set aside until needed to plate.
  • For the Garnish:

    Julienne fresh radishes, place in cold water until ready to use. Rough chop cilantro until ready to use.
  • To Serve:

      • Remove skin from rested duck confit and rough chop.
      • Pull duck meat from bones.
      • Place tortillas on a plate, add duck confit, drizzle of blackberry mole sauce, pickled berry pico, julienne radish, rough chop cilantro and crispy duck skin. Serve with lime wedges.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!