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.
- 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)
- Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
- Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
- Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
- Let duck cool in the pot, then transfer to a cutting board.
- Shred meat into large chunks, discarding skin and bones.
- 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.
- Heat reserved duck fat in a 12” skillet over medium-high heat.
- Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
- Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.
