I am excited to partner with LA VICTORIA® Brand again to bring you another West Coast inspired recipe. You may remember LA VICTORIA® Brand from my posts on Coconut Shrimp with Spicy & Sweet Salsa dipping sauce or Sweet & Spicy Turkey Tacos. I love using LA VICTORIA® Brand because its inspired by the bold and unique Mexican-inspired foods and flavors of the West Coast which is perfect for this California girl! Think mango salsa, habenero salsa, and cilantro salsa, some of my favorites. Nothing boring here!

To celebrate 100 years of spreading that California culinary spirit through salsas, LA VICTORIA® Brand is hosting four culinary dining events. The San Francisco LA VICTORIA® Brand was a huge hit. Next up, on July 13th is the Portland event. Already a hot bed of culinary talent, this is definitely a can’t miss event at the Pioneer Courthouse Square. When else do you get to taste new recipes from a company that has been around since 1917? Check out the events by clicking on any of the LA VICTORIA® Brand links! To inspire you to go I am sharing this LA VICTORIA® Brand recipe for Duck Tacos with Orange Cherry Salsa.

I am such a sucker for duck anything. I don’t usually make it at home, but I get it whenever I spy it on the menu at a restaurant. That’s about to change thanks to this delicious recipe Chef Romero crafted of a modern Mexican interpretation of the standard taco using duck confit layered with avocado mousse and jicama then topped with LA VICTORIA® Brand salsa and a homemade orange-cherry salsa with LA VICTORIA® Brand green chilies. These tacos are seriously delicious. I hope you enjoy them as much as I did! Impress your friends with your California cuisine culinary skills by making these for your upcoming 4th of July BBQs!

Duck Tacos with Orange Cherry Salsa


  • 12 (slices) Jicama
  • 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 tbs 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 tbs Cilantro, chopped
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tbs 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


  1. Orange Cherry Salsa: In mixing bowl, combine all ingredients and set aside.
  2. 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.
  3. Avocado Mousse: Mix all ingredients together and adjust seasoning.
  4. 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 avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.

What’s your favorite kind of taco?

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