Duck Carnitas Tacos
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
Duck legs are slow-braised in citrus and spices until fork-tender, then shredded and crisped for authentic carnitas texture. The Mexican-inspired preparation creates incredibly flavorful taco filling that transforms tough leg meat into tender, crispy perfection with bright citrus notes.
Cultural Context
This fusion preparation applies traditional Mexican carnitas techniques to duck legs, creating a dish that bridges cultures while showcasing duck's suitability for slow-cooking methods. The technique transforms tough leg meat into tender, flavorful filling perfect for casual entertaining.
2Ingredients
Shopping List
3Cooking Instructions
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Duck Preparation: Season duck legs with salt, cumin, chili powder, and oregano.
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Browning: Heat duck fat in Dutch oven over medium-high heat. Brown duck legs on all sides, about 8 minutes total.
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Aromatics: Add onion and garlic to pot, cooking until softened, about 5 minutes.
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Liquid Addition: Add orange juice, lime juice, bay leaves, and enough stock to barely cover duck.
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Slow Cooking: Bring to simmer, cover, and cook in 325°F oven for 2.5-3 hours until meat shreds easily.
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Shredding: Remove duck and shred meat, discarding skin and bones. Strain cooking liquid.
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Crisping: Heat some cooking liquid in large skillet. Add shredded duck and cook until edges become crispy, about 8 minutes.
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Service: Serve in warm tortillas with traditional toppings and hot sauce on the side.
4Chef's Notes & Pairings
Chef's Notes
- The slow cooking transforms tough leg meat into tender perfection
- Don't skip the final crisping step - it adds essential texture
- Save the cooking liquid - it makes excellent base for other dishes
Wine Pairing
Mexican beer or light red wine like Tempranillo - beverages that complement the citrus and spice flavors.
Nutrition Facts
Per serving: 385 calories, 28g protein, 22g fat, 18g carbohydrates. Mexican comfort food with rich duck flavors.
