Duck leg quarters are slowly simmered with Mexican spices and orange until ultra tender and shreddable.
Braised Duck Tacos (Tacos de Carnitas de Pato)
The spiced duck meat is crisped up in its own fat then piled into corn tortillas along with tangy pickled onions, avocado and cilantro for spectacular tacos. The braising liquid reduces down to an incredible sauce. Frying the duck post-braise makes it crispy. Piled into tortillas with toppings, these tacos are insanely good.
Ingredients
- 3 lb duck legs
- 1 1⁄2 tsp kosher salt, plus more to taste
- 1 head garlic, halved horizontally
- 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
- 3⁄4 cup roughly chopped cilantro
- Lime wedges, for serving
- Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
Directions
- Heat oven to 350°. Combine duck, 1 1⁄2 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. Cook, covered, until duck is very tender, about 2 1⁄2–3 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.
- Then follow the carnitas recipe (pour over a little milk, let caramelize, and then pour over reserved liquid and let crisp) Carnitas Recipe