Name: Carnitas de Pato Tacos
Yield: 12 tacos
Ingredients: 12 6-inch corn tortillas; 2 tbsps vegetable oil; 1 cup red onions (, diced); 1 cup cotija cheese (, grated); 1 cup cilantro (, chopped); 4 lbs duck legs and thighs; 2 lbs 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; 1 tbsp Mexican oregano; 2 sprigs fresh thyme; 1 stick canela ( (Mexican cinnamon)); 1/2 cup orange juice; 1 cup Coca-Cola; 1 cup light Mexican beer (, like Tecate); 6 oz condensed milk; 2 tbsps kosher salt; 2 cups kosher salt; 1 cup granulated sugar; 1 tbsp Mexican oregano; 5 bay leaves (, ground); 1 stick canela (, crushed); 1/4 tsp cloves (, ground); 1/2 tsp allspice (, ground); 1 tbsp black pepper (, freshly ground); 2 tbsps chipotle chiles (, chopped and canned in adobo); 1 cup orange juice

Carnitas de Pato Tacos

Slow roasted Michoacán style confit of duck with Serrano salsa, red onion, cilantro and cotija cheese.

Servings

12tacos

Servings

12tacos

Ingredients

126-inch corn tortillas
2tbsps vegetable oil
1cup red onions, diced
1cup cotija cheese, grated
1cup cilantro, chopped

CARNITAS DE PATO

4lbs duck legs and thighs
2lbs duck fat or lard
1medium onion, peeled and sliced
6cloves garlic, peeled and smashed
10 whole peppercorns
5 bay leaves
3 dried chipotle chiles
1tbsp Mexican oregano
2sprigs fresh thyme
1stick canela (Mexican cinnamon)
1/2cup orange juice
1cup Coca-Cola
1 cup light Mexican beer, like Tecate
6oz condensed milk
2tbsps kosher salt

CURE

2cups kosher salt
1cup granulated sugar
1tbsp Mexican oregano
5 bay leaves, ground
1stick canela, crushed
1/4tsp cloves, ground
1/2tsp allspice, ground
1tbsp black pepper, freshly ground
2tbsps chipotle chiles, chopped and canned in adobo
1cup orange juice

SERRANO CHILE SALSA

1lb tomatillos, peeled and washed
1medium sized onion, peeled and quartered
6cloves garlic
2 to 6 serrano chiles, depending on your spice preference
1/2cup white vinegar
1tsp Mexican oregano
2tbsps kosher salt
2cups cilantro, washed and roughly chopped

Wine Pairing

Grenache

Instructions

SERRANO CHILE SALSA

PLACE all salsa 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.

CURE

MIX all cure ingredients.

CARNITAS DE PATO

RUB duck liberally with cure mix, place them in a large dish and refrigerate for 2 hours. After 2 hours rinse duck under cold running water and pat dry with paper towels.
PREHEAT oven to 300ºF.
MELT lard or duck fat in a large roasting pan on the stove over medium heat. Add the duck and all other aromatics bring to a simmer, cover with aluminum foil and place in oven for approximately 2 hours, until tender and falling from the bone.
REMOVE from oven, place roasting pan 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.

TO FINISH

HEAT a cast iron skillet over medium high heat, add vegetable oil and pulled duck and cook until crispy and heated through.
HEAT 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. Enjoy.