Duck Tacos with Mango Salsa

duck tacos mango salsa
Menu Part: 
Cuisine Type: 

Explore the more bold, rich side of tacos with this sweet-spicy dish. The duck is simmered with a mix of garlic, onion, chipotle chilies, picante sauce and cumin, then paired with a light, sweet mango salsa.


1 cup chopped onions
2 garlic cloves, minced
2 tbsp. oil
1 tsp. ground cumin
2 1⁄2 cups slivered, cooked duck meat
1⁄2-3⁄4 cup picante sauce
2-3 chipotle chilies, chopped

Mango salsa
1 large mango, peeled and diced
1 red onion, diced
1⁄2 cup chopped cilantro
Fresh lime juice, to taste
Salt and pepper, to taste

12 soft corn tortillas, warmed
Chopped scallions, pico de gallo and cilantro, for garnish


1. In a skillet, saute onion and garlic in oil for 5 minutes. Stir in cumin; saute 3 minutes longer.

2. Add duck, picante sauce and chipotle chilies to skillet. Simmer mixture over low heat 15 minutes for flavors to blend.

3. In bowl, combine diced mango, red onion, cilantro and lime juice for salsa. Add salt and pepper to taste.

4. For service, fill 2 tortillas with duck mixture and fold over to enclose. Accompany with mango salsa and top with scallions, pico de gallo and cilantro.

More From FoodService Director

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

FSD Resources