Duck Carnitas Tacos

Duck Carnitas Tacos

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Recipe by Admin Course: Recipes, Cast iron grilling, Mexican, Skillet
Servings

12

servings
Prep time

minutes
Cooking time

minutes
Calories

kcal

Ingredients

  • INGREDIENTS FOR CURE MIX
  • cups 2 cups kosher salt

  • cup 1 cup granulated sugar

  • tablespoon 1 tablespoon Mexican oregano

  • 5 bay leaves ground

  • 1 stick canela crushed (Mexican cinnamon)

  • teaspoon 1/4 teaspoon ground cloves

  • teaspoon 1/2 teaspoon ground allspice

  • tablespoon 1 tablespoon freshly ground black pepper

  • cup 1 cup orange juice

  • INGREDIENTS FOR DUCK CARNITAS
  • pounds 4 pounds duck legs and thighs cured for 2 hours (see cure recipe below)

  • pounds 2 pounds duck fat or lard

  • 1 medium onion peeled and sliced

  • 6 cloves garlic peeled and smashed

  • 10 whole peppercorns

  • 5 bay leaves

  • 3 dried chipotle chiles

  • tablespoond 1 tablespoond dried mexican oregano

  • 2 sprigs fresh thyme

  • 1 stick canela (mexican cinnamon)

  • cup 1/2 cup orange juice

  • cup 1 cup coca cola

  • cup 1 cup light Mexican beer like Tecate

  • 1 can condensed milk (6 ounces)

  • tablespoons 2 tablespoons kosher salt

  • INGREDIENTS FOR THE SERRANO CHILE SALSA
  • pound 1 pound tomatillos peeled and washed

  • 1 medium sized onion peeled and quartered

  • 6 garlic cloves

  • 2 to 6 serrano chiles, depending on your spice preference

  • cup 1/2 cup white vinegar

  • teaspoond 1 teaspoond Mexican oregano

  • tablespoons 2 tablespoons kosher salt

  • cups 2 cups cilantro washed and roughly chopped

  • INGREDIENTS FOR FINAL PREPARATION
  • 12 corn tortillas 6 inch

  • tablespoons 2 tablespoons vegetable oil

  • pounds 2 pounds cooked and pulled duck carnitas

  • cups 2 cups Serrano chile salsa

  • cup 1 cup diced red onions

  • cup 1 cup grated cotija cheese

  • cup 1 cup chopped cilantro

INSTRUCTIONS

  • PREPARATION FOR CURING THE DUCK LEGS
  • Mix all ingredients. Rub duck legs thoroughly with cure mix, place in a large baking pan and let cure for 2 hours. Rinse thoroughly under cold running water and pat dry.
  • PREPARATION FOR DUCK CARNITAS
  • Rub Duck legs liberally with cure mix, place them in a large dish and refrigerate for 2 to 4 hours. Next rinse duck under cold running water and pat dry with paper towels. Preheat oven to 300 degrees In a large Victoria cast iron skillet (I used the Victoria cast iron wok) on the stove over medium heat melt lard or duck fat. Add the duck legs and all other aromatics bring to a simmer, cover with aluminum foil and place in 300 degree oven for approximately 2 hours, until tender and falling from the bone. Remove from oven, place the skillet back on the stove and heat on the burner until duck skin becomes brown and crispy on the outside and let cool in the liquid. Remove duck legs from the liquid and let drain on a baking rack. Pull duck meat and skin from the bone and roughly chop.
  • PREPARATION FOR THE SALSA
  • Place all ingredients except the cilantro into a large sauce pot, add water to cover and bring to a simmer. Cook the ingredients until soft, about 8 to 10 minutes. Let cool. Remove all ingredients, using a slotted spoon, to the pitcher of an electric blender, add cilantro and puree until smooth. Add a small amount of the cooking liquid to adjust the consistency. Reserve.
  • FINAL PREPARATION
  • Heat a large Victoria cast iron skillet over medium high heat, add vegetable oil and pulled duck and cook until crispy and heated through season with salt to taste. Heat the flat side of the Victoria cast iron plancha over medium high heat and cook each tortilla on both sides, place 2 ounces of duck in the center of each, drizzle with Serrano salsa and sprinkle on onions, cilantro and cheese.

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