Duck Carnitas with Quick-Pickled Onions
Duck legs slowly roasted with aromatic vegetables and citrus become tender, juicy carnitas that melt in your mouth. With just 10 minutes of prep, this Mexican-inspired dish is perfect for a cozy dinner for two.
- Prep10 min
- Cook2h 20m
- Total2h 30m
- DifficultyEasy
- Servings2
This recipe takes the classic carnitas concept and gives it a luxurious twist by using duck legs instead of pork. The slow roasting process breaks down the meat until it's incredibly tender and flavorful, infused with the sweetness of orange, the smokiness of chipotle, and the earthiness of coriander.
The result is a versatile filling that's perfect for tacos, but equally delicious served over rice or in a salad. The quick-pickled red onions add a bright, tangy contrast that cuts through the richness of the duck, making every bite a balanced delight.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 350°F/350°F/gas 4.
- Season the duck leg generously with sea salt and black pepper, then place it in a high-sided roasting tray (about 5cm x 30cm).
- Roughly chop one onion and the coriander stalks (reserve the leaves in a bowl of iced water). Bash the garlic cloves with the skin on, and quarter the tomatoes and the orange.
- Add the chopped onion, coriander stalks, garlic, tomatoes, and orange to the tray, squeezing the orange juice from the wedges as you add them. Add the chipotle paste and stir everything well, making sure the duck is nicely coated.
- Roast for 1½ to 2 hours, or until the duck is cooked through and tender, basting occasionally with the juices.
- Meanwhile, thinly slice the remaining onion and place in a bowl with the red wine vinegar and a pinch of salt. Scrunch everything together and set aside.
- Once the duck is done, transfer it to a plate to cool slightly. Remove the garlic skins, orange pieces, and tomato skins from the sauce and discard them.
- Mash the sauce with a potato masher or wooden spoon until smooth. Place the tray over low heat and reduce the sauce until it thickens slightly.
- Shred the duck meat from the bones and stir it into the sauce.
- Warm the tortillas in the cooling oven, then divide the carnitas among the tortillas. Top with the picked coriander leaves and the quick-pickled onions.
💡 Tips
- If you can't find chipotle paste, you can substitute with 1-2 teaspoons of chipotle powder mixed with a little oil.
- For extra crispiness, after shredding the duck, you can spread it on a baking sheet and broil for a few minutes.
- The quick-pickled onions can be made ahead and stored in the fridge for up to a week.
Inspired by a recipe from Jamie Oliver