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 avocado mousse. Add LA VICTORIA® Salsa cilantro, orange and cherry salsa. Finish with cilantro leaves.
Chicken, beef or shrimp can be substituted in this recipe.