José Andrés

The Spanish American chef shares some of his finest dishes, from open-faced crab empanadas to cauliflower fritters.
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 1 of 14
  • < back
recipes

Duck Confit Tacos

"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés. His Vegas spot, China Poblano, with dishes like these Asian duck tacos, shows how more and more chefs are combining seemingly unrelated cuisines. Store-bought confit duck legs make these tacos really easy. Another shortcut: crisping the skin in a microwave.

More ∨
advertisement
You might also like