Duck Carnitas Recipe
tostadas with uni and bone marrow, and the indisputable dessert of the decade — corn-husk meringue with corn mousse.
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Ingredients
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Duck Carnitas
Tostadas
Uni and Bone Marrow
Corn-Husk Meringue
Corn Mousse
Method
Duck Carnitas
- 1
Prepare the Duck
In a large pot, combine the duck legs, orange juice, lime juice, minced garlic, cumin, oregano, salt, black pepper, and bay leaves. Bring to a simmer over medium heat.
- 2
Cook the Duck
Cover and cook on low heat for about 2 hours or until the duck is tender and falls off the bone.
- 3
Tostadas
- 4
Fry the Tortillas
In a large skillet, heat the vegetable oil over medium-high heat. Fry the corn tortillas one at a time until they are golden and crispy, about 2-3 minutes per side. Drain on paper towels and sprinkle with salt.
Uni and Bone Marrow
- 5
Prepare Bone Marrow
Preheat the oven to 450°F (232°C). Place bone marrow in a baking dish and roast for about 15-20 minutes until melted and bubbly.
- 6
Assemble the Dish
Top the roasted bone marrow with fresh uni, chopped chives, a squeeze of lemon juice, and salt to taste. Serve immediately.
Corn-Husk Meringue
- 7
Prepare the Meringue
Soak corn husks in warm water for about 30 minutes. In a clean mixing bowl, whisk egg whites until frothy. Gradually add sugar while whisking until stiff peaks form.
- 8
Shape and Bake
Pipe the meringue onto a baking sheet lined with parchment paper. Bake at 200°F (93°C) for about 1.5-2 hours until dry and crisp.
Corn Mousse
- 9
Prepare the Corn Purée
In a blender, combine sweet corn kernels and blend until smooth. Strain through a fine mesh sieve to remove any solids.
- 10
Make the Mousse
In a small bowl, dissolve gelatin in water. In a mixing bowl, whisk heavy cream with sugar until soft peaks form. Gently fold in the corn purée and dissolved gelatin until well combined.
- 11
Chill
Transfer the mousse to serving glasses and refrigerate for at least 2 hours before serving.