This post is sponsored by LA VICTORIA® Brand but the content and opinions expressed here are my own.
100 Years of Flavor Seekers
We love bold flavors in our home. The LA VICTORIA® Brand is inspired by the bold and unique Mexican-inspired foods and flavors of the West Coast, which is a popular brand of flavors for us. Since 1917, the iconic flavors of the LA VICTORIA® Brand have helped celebrate the creative culinary spirit of the West Coast. This year, LA VICTORIA is celebrating their 100th anniversary. Flavor Seekers like myself are enjoying West Coast 100-year dinner events to celebrate the spirit of seeking out new flavor experiences. These delightful Duck Tacos with Duck Confit and Orange Cherry Salsa are a bold flavor that are part of the experiential dinner events celebrating the 100th Year of LA VICTORIA® Brand!
Created for LA VICTORIA® Brand by Chef Gustavo Romero in celebration of 100 Years of LA VICTORIA® Brand, Duck Confit Tacos with Orange Cherry Salsa are a bold, vibrant explosion of flavor in your mouth. My family LOVED this duck taco when I made them for dinner this week. Orange-cherry salsa is going to be our new go-to salsa. The flavor was to die for, it was refreshing, and it was so easy to make. I fractured my wrist at a 5k obstacle course the week before and my 12- and 14-year olds did all of the prep for our Duck Confit Tacos with Orange Cherry Salsa.
Chef Romero reimagined the simple taco recipe with this modern Mexican interpretation: succulent duck confit on a bed of jicama tortilla and avocado mousse all topped with an orange-cherry salsa. He didn't miss the mark. It's so incredible.
LA VICTORIA® Brand makes salsas and sauces inspired by the bold and unique Mexican-inspired foods and flavors of the West Coast. For the celebration, dinners with 100 people per location held in four West Coast cities: San Diego, Los Angeles, San Francisco, and Portland. Each dinner will showcase and celebrate the flavors of a different local chef and recipe (specific to west coast)
Portland's dinner will be July 13th at Pioneer Courthouse Square from 6:30–9:30pm (1869 Pioneer Courthouse, 701 SW 6th Ave, Portland, OR 97205).
- 12 (slices) Jicama12 oz. Duck Confit
- 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 tbsp. 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 tbsp. Cilantro, chopped
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tbsp. 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
Orange Cherry Salsa: In mixing bowl, combine all ingredients and set aside.
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.
Avocado Mousse: Mix all ingredients together and adjust seasoning.
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 the avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.
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