Duck Carnitas Recipe

Pat the duck dry. Season inside and out with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano. Rub with minced garlic (6 cloves) and a small amount of olive oil if desired.

In a large Dutch oven, heat 1 tbsp olive oil over medium heat. Add 1 large diced onion and 6 minced garlic cloves; cook until translucent and fragrant.

Pour in 1 cup orange juice and 1 tsp orange zest. Add 2 bay leaves. Add 2 cups chicken stock. Bring to a gentle simmer.

Nestle the duck into the braising liquid, breast side down. The liquid should come up about halfway. Cover and braise in a 325°F (165°C) oven for about 2.5–3 hours until the meat is tender and easily shredded.

Carefully remove the duck, reserve the braising liquid. Shred the meat with two forks. Optional: set aside the crispy skin for finishing. Skim fat from the surface of the braising liquid; reserve about 1/4 cup for crisping the shredded meat.

Toast 6 dried pasilla chiles in a dry skillet until they darken slightly and aroma is released. Remove stems and seeds.

Soak the chiles in hot water until soft, about 15–20 minutes; drain.

In the same skillet, sauté 1 small onion and 2 garlic cloves in 1 tbsp olive oil until translucent.

Combine the rehydrated chiles, sautéed onion and garlic, 2 medium tomatoes, 0.5 tsp cumin, 0.5 tsp oregano, 0.25 tsp cinnamon, and 2 cups chicken stock. Blend until smooth.

Simmer the sauce in a saucepan 15–20 minutes, seasoning with salt to taste. If too thick, thin with a splash more stock.

Halve and scoop 3 ripe avocados into a bowl and mash to your preferred texture.

Stir in 0.25 cup finely diced red onion, 2 tbsp chopped cilantro, 1 minced jalapeño (remove seeds for less heat), 2 tbsp lime juice, and 0.5 tsp salt. Add 1 small diced tomato if desired.

Reheat the shredded duck in a pan with a small amount of the braising liquid until hot; crisp the edges by spreading the meat in a shallow layer and letting it brown slightly in a hot skillet or under a broiler for a few minutes.

Serve the duck carnitas with the pasilla chile sauce spooned over or on the side, accompanied by the fresh guacamole. Optional: warm tortillas and lime wedges.