Fructose Free Gluten Free Cilantro-Lime Duck Tacos
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the duck
- 2 duck legs (about 1.5 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ cup chicken broth
- 2 tbsp fresh lime juice (from about 1 lime)
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ tsp kosher salt
For the avocado crema
- 1 ripe avocado, pitted and peeled
- 3 tbsp sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp kosher salt
For serving
- 8 small corn tortillas
- 1 jalapeño, thinly sliced (optional)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the duck legs completely dry with paper towels, then season all over with the salt, pepper, cumin, and smoked paprika.
- 2
Place the duck legs skin-side down in a cold large Dutch oven or oven-safe skillet, then set over medium heat. Cook undisturbed for 10–12 minutes, until the skin is deep golden brown and most of the fat has rendered. Flip and cook for 3 minutes on the flesh side.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!