DUCK CARNITAS TACOS

April 30, 2015
duck carnitas tacos, tacos, taco Tuesday, Cinco de Mayo, duck, duck carnitas

Duck is my favorite poultry. If it wasn’t so hard on my pocket I’d make it a lot more often but for now I will indulge as often as I can and try to savor ever last tasty morsel. With so many ways to make duck for someone who is as obsessed with duck as I am, there’s only satisfaction awaiting. Take hold because if you’re into eating duck…this recipe is for you and I can assure you it will become your number one favorite. You can find organic/real farm raised whole duck at Whole Foods for about $26. It’s a great buy considering how expensive duck is and also for it’s freshness. Also, a heads up…it is a very fatty bird compared to chicken…but that’s what makes it even juicier and more flavorful. Tacos + Duck Carnitas = LOVE ya’ll! Enjoy!

Duck Carnitas Tacos

Ingredients

Whole duck, rinsed and neck & gizzards removed
1½ tbsp. kosher salt, plus more to taste
2 whole garlic heads, tops removed
1 large white onion, thinly sliced, plus one small, finely chopped
1 (4″) piece Mexican cinnamon, broken in half
1 medium orange, quartered
12 corn tortillas, warmed
¾ cup roughly chopped cilantro
Lime wedges
Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
Prepare

1. Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.

2. Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.

3. Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.

4. Let duck cool in the pot, then transfer to a cutting board.

5. Shred meat into large chunks, discarding skin and bones.

6. Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.

7. Heat reserved duck fat in a 12” skillet over medium-high heat.

8. Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.

9. Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.

Duck Carnitas Tacos
Serves 12
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Prep Time
15 min
Cook Time
3 hr 5 min
Total Time
3 hr 20 min
Prep Time
15 min
Cook Time
3 hr 5 min
Total Time
3 hr 20 min
Ingredients
  1. Whole duck, rinsed and neck & gizzards removed
  2. 1½ tbsp. kosher salt, plus more to taste
  3. 2 whole garlic heads, tops removed
  4. 1 large white onion, thinly sliced, plus one small, finely chopped
  5. 1 (4") piece Mexican cinnamon, broken in half
  6. 1 medium orange, quartered
  7. 12 corn tortillas, warmed
  8. ¾ cup roughly chopped cilantro
  9. Lime wedges
  10. Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
Instructions
  1. Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
  2. Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
  3. Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
  4. Let duck cool in the pot, then transfer to a cutting board.
  5. Shred meat into large chunks, discarding skin and bones.
  6. Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.
  7. Heat reserved duck fat in a 12” skillet over medium-high heat.
  8. Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
  9. Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.
Adapted from Saveur
Adapted from Saveur
Florida Girl Cooks http://floridagirlcooks.com/

duck cartnitas tacos, tacos, Taco Tuesday, dinner, duck, poultry

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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