Duck and Orange Carnitas
Prep: 15 min
Cook: 2 hrs
Serves: 4-6
Difficulty: Cuisine: Saved: | 45 |  Recipe by: La Banderita |
Carnitas literally means "little meats" and is a Mexican dish traditionally made with slow-cooked pork. This carnitas recipe created by celebrity chef Justine Schofield uses the soft meat from duck legs for an interesting and enticing twist.
Credit: Recipe by celebrity chef Justine Schofield
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Duck and Orange Carnitas
Ingredients:
Salsa
Duck Carnitas
Method:
Salsa
- To make the salsa, add orange zest and flesh, jalapeno chilli, lime zest and juice, sugar and a pinch of salt in a bowl and stir to combine.
Duck Carnitas
- Preheat oven to 170C.
- Heat a heavy-based casserole pan to medium heat and add the duck legs skin side down, no oil required but seasoned with salt. Cook for 10 minutes until the fat starts to render. Turnover and cook for a further 2-3 minutes. Remove the legs from the pan and drain most of the excess fat.
- Add the onion, garlic and spices and cook for a minute until fragrant, then mix in tomato paste, vinegar and stock. Return the duck and cook, uncovered in the oven for 1½-2 hours or until duck meat falls off the bone. Once cooked remove meat from the bones to make pulled duck. Discard bones. Allow the sauce to bubble away to reduce by a further third. Fold 3 tablespoons of the sauce through the duck.
- Warm tortillas up in a pan over a medium heat.
- Make tacos by adding duck to warm tortillas and top with salsa.
Recipe by Justine Schofield
Justine Schofield is one of Australia’s most recognisable culinary faces, having forged a reputation as a simple and elegant cook. Justine's deliciously simple recipes for comforting winter dishes are made using La Banderita’s deliciously authentic products including tacos, fajitas and tortillas in all sizes. See more La Banderita Recipes by Celebrity Chef Justine Schofield on LaBanderita.Tv
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