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Duck Carnitas

Tender whole roasted shredded duck carnitas served on carrot corn tortillas topped with fresh guacamole and red chili salsa.

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WHAT’S GOING ON HERE:

Whole duck: A whole duck is really easy to handle. While using any cut of duck make sure to score the fat so that the seasoning can penetrate and the fat doesn’t constrict the meat.

Sherry: Sherry is floral and citrusy it’s a perfect addition to the duck. Simply pour it into the pan for the duck to set in and the sherry will permeate the fat resulting in a delicious basting liquid for the duck.

Garlic: Whole garlic laid to the side of the duck permeates the fat. Once roasted mashing the garlic while basting gives a nice burst of garlicky flavor.

Red chili salsa: red chili salsa can be used in two ways in this dish. once shredded fry the duck meat in the remaining salsa. the red chili sauce coats the duck nicely resulting in a crispier duck or serve it over the top.

TIPS & TRICKS FOR THE BEST DUCK CARNITAS

score the skin: scoring the skin is easy. take a sharp knife and slice the duck skin right before the flesh. scoring the skin keeps the duck from tightening. if you’re not comfortable slicing poke the skin with a fork to help crisp the skin.

skin-side down: placing the duck breast side down will render down some of the fat. rendering down some of the fat will melt into a perfect basting liquid for the rest of the duck., one flipped over breast side up the duck breast get golden brown and crispy. at this point mash the garlic and baste the duck with its own fat.

oven shelves: for this recipe, you’ll want to use both racks of the oven. for the beginning part of the recipe place the duck skin side down on the lowest shelf in the oven. that way the thickest part of the fat has direct contact with the heat. place the duck on the top rack closest to the roof of the oven to get the duck golden and crispy.

flipping the duck: when flipping the duck it may be easier to flip it once removed from the oven and set on the counter. i like to get a wide sturdy spatula and a wide meat shredding fork to help make it a sturdy flip. the excess fat will help the duck slip right off of the baking tray. flipping the duck is important to roasting and drying out the fat.

SIMILAR INGREDIENTS TO:

  1. BEEF & OAXACA TACOS
  2. BIRD’S EYE CHILI PAN FRIED FLOUNDER TACOS + ZUCCHINI SLAW
  3. NOPALES (CACTUS) BREAKFAST TACOS

ENJOY THIS RECIPE WITH:

  1. SMOKED HABANERO BARBECUE SAUCE
  2. TACO TRUCK GREEN SAUCE
  3. TAQUERIA STYLE RED SAUCE

Duck Carnitas

Duck Carnitas
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INGREDIENTS

  • Roasted carrot corn tortillas
  • 4-5LB Duck, whole
  • 1/2c Sherry
  • 10 Garlic Cloves, whole
  • Salt
  • Pepper
  • Garlic Powder
  • Herb Seasoning
  • RED CHILI SALSA
  • 3 Ancho Chili
  • 2c Water
  • 1 Spanish Onion, rough chopped
  • 1 Jalapeno, seeding optional
  • 1/2c Cilantro
  • 8oz Crushed Tomatoes
  • 8oz Water
  • 2TB Sugar
  • 1Tb Salt
  • 2tsp Black Pepper
  • 1 Lime, juiced
  • 1tsp Cumin
  • 6 Garlic Cloves

INSTRUCTIONS

  • Remove the spine from the whole duck. Remove the ribs and any splintered bones.
  • Place duck fat side up. Score the fat over the duck breast. Stop right before you get to the meat.
  • Once scored season heavily with salt, pepper, and garlic powder.
  • Place duck fat side down on baking sheet.
  • Add sherry to pan and whole garlic around the corners ( don't place duck on the garlic )
  • Season the top of the duck with salt, pepper, herb seasoning and garlic powder.
  • Roast at 375F for 45 minutes skin side down with the baking sheet on the lowest rack of the oven.
  • After 45 minutes flip the duck skin side up and place the duck on the top rack of the oven. Basting periodically for another 45- 55 minutes.
  • Once the duck is crispy and fork tender remove from the oven and let it rest for 10 minutes.
  • Remove breast and legs from the duck and shred.
  • To Make Red Chili Salsa:
  • Remove the seeds from the chilis.
  • Bring ancho chilis to a boil with water.
  • Once to boil remove from the heat. Let sit for 5 minutes.
  • Throw chilis into the blender along with crushed tomatoes, water, onions, jalapenos and cilantro, and garlic. Blend till smooth.
  • Pour into a pot and bring to a boil then reduce to a simmer. Simmer for 45 minutes.
  • Squeeze in lime juice season with salt, pepper, cumin and sugar.
  • To build you taco:
  • Chop and shred the duck, place it onto the carrot corn tortillas, top with fresh guacamole and red chili salsa.
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