Duck Carnitas Taco

Mango, Pickled Red Onion, Cilantro, Mango-Habanero Salsa, Avocado, and Corn Tortilla

Chef Ricardo Valdes of Raiz | Seattle

Adapted by StarChefs | May 2022

INGREDIENTS:

Duck Carnitas:
4 duck legs (thigh and drumstick, approximately 3 ½ pounds)
3 tablespoons kosher salt 
1 pound lard 
4 morita chiles, halved lengthwise 
1 bay leaf 
1 tablespoon dried oregano (preferably Mexican)
One 3-inch cinnamon stick 
5 cloves
1 tablespoon achiote seeds 
1 tablespoon black peppercorns 
1 large navel orange, quartered 
1 head garlic, peeled 

Mango Habanero Salsa:
2 habaneros
3 cloves garlic
¼ cup apple cider vinegar 
1 teaspoon kosher salt 
1 ripe mango, peeled and diced

To Assemble and Serve:
Tortillas (preferably corn), warmed
Ripe mango
Chopped cilantro
Pickled red onions
Avocado, mashed
Lime (optional)

METHOD:

For the Duck Carnitas:
Rub duck legs with salt, working it into the flesh and skin. Transfer duck to a medium bowl or airtight container, cover, and refrigerate 8 hours (or overnight). Heat oven to 200°F. In a large saucepan over medium-high flame, heat lard until it reaches 200°F. In the bottom of a large baking dish, scatter chiles, herbs, and spices. Remove duck legs from the bowl and brush off excess salt. Arrange legs skin-side up in the baking dish. Nestle orange and garlic around legs then pour warm lard over. Tightly cover baking dish with foil. Bake approximately 3 hours and 30 minutes, until bones can pull right out of the flesh. Let duck legs sit in fat until cool enough to handle, approximately 30 minutes. Transfer duck legs to a dish. Set aside 3 to 4 tablespoons of fat. Remove skin from duck legs and set aside. Pull meat from bones, tearing into 1-inch pieces. In a large nonstick skillet over medium flame, heat reserved duck fat. Add duck skin and cook, turning halfway through, until deep golden brown and crisp on both sides, 12 to 15 minutes total. Transfer chicharrones to paper towels to drain and let cool 5 minutes. Crumble into small pieces.

For the Mango Habanero Salsa:
Heat the oven to 425°F. In a bake-safe dish, add habaneros and garlic and drizzle with oil. Roast until garlic is soft and lightly browned, approximately 8 minutes. Let cool. Transfer habaneros and garlic to a blender and add vinegar, salt, and mango. Blend on high while streaming in ¼ cup water. Once smooth, let cool completely. 

To Assemble and Serve:
Spread mashed avocado on the tortilla. Place duck meat on top. Drizzle with Mango Habanero Salsa and top with fresh mango, pickled red onion, cilantro, and a squeeze of lime.

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