Duck Confit Carnitas Recipe
Recipe information
Make Duck Confit Carnitas in just 5h . Cured duck legs seared for crispy skin, cooked in a mixture of spices and served with mole negro.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Duck Confit
Mole Negro
Duck Confit
1. Curing the Duck Legs
In a large bowl, combine the salt, crushed black peppercorns, thyme, and crushed garlic. Rub this mixture generously over the duck legs, ensuring they are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 3 days.
2. Cooking the Duck Legs
After curing, rinse the duck legs under cold water to remove excess salt. Pat them dry with paper towels. In a heavy-bottomed pot, melt the duck fat (or heat olive oil) over low heat. Add the duck legs, ensuring they are fully submerged in fat. Cook gently for 2-3 hours until the meat is tender and easily pulls apart.
Mole Negro
4. Preparing the Chilies
Remove the stems and seeds from the dried ancho and guajillo chilies. In a dry skillet, toast the chilies over medium heat for about 1-2 minutes until they are fragrant. Be careful not to burn them.
5. Making the Mole
In a blender, combine the toasted chilies, chopped tomato, onion, whole garlic cloves, chicken broth, dark chocolate, cinnamon stick, and ground cumin. Blend until smooth. Pour the mixture into a saucepan and simmer over low heat for 20-30 minutes, stirring occasionally. Season with salt to taste.
Local Coupons
No local coupons found for this recipe's ingredients.