Tacos de carnitas de pato – Duck Tacos
Carnitas are usually made with pork cooked in its own fat, a technique resembling making a confit. With this recipe, we in fact confied the duck before adding it to tortillas. With home-made salsa and an abundance of garnishes, this taco went from simple to spectacular!
Duck carnitas
- 4 duck thighs, with fat
- 1 onion
- 4 garlic cloves
- 2 Tbsp coarse sea salt
- 1 orange
Tacos
- 12-18 corn tortillas
- Duck carnitas
- Cascabel salsa, to taste
- 2 cups shredded lettuce or cabbage
- 1 cup sweet onions, chopped
- 1 cup radishes, chopped
- 1 cup coriander, chopped
- Lime wedges
Carnitas
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1
Remove fat from thighs. Place the thighs, duck fat, onion, garlic and salt in a large enough pan, to make only one layer.
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2
Pour water half way up the thighs. Cover and boil for 10 minutes.
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3
Remove the cover and let steam for 1h to 1h15, until the meat is tender and begins to fall apart. Remove from heat and let rest for 1 hour.
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4
Remove the duck from the pan. Pour ½ cup of cooking fat into another pan. Add the duck and orange juice. Cook on medium heat until the juice is absorbed, and the meat begins to brown.
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5
Reduce the heat and thoroughly brown the duck pieces for about 15 minutes. Take the meat out of the pan, remove the bones then shred, using a fork, or chop the meat with a knife.
Tacos
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1
Heat tortillas in a very hot, dry pan. Set aside in a basket, lined with a napkin to keep them hot and soft.
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2
Garnish the tortillas with the carnitas, salsa, lettuce, onion, radishes and coriander.
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3
Fold tacos and add some lime juice and more salsa, to taste.
