Duck Carnitas Tacos Recipe
salsa verde, pickled jalapeño, onion ash crema, queso fresco
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Ingredients
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Duck Carnitas
Salsa Verde
Pickled Jalapeños
Onion Ash Crema
Tacos
Method
Duck Carnitas
- 1
Prepare the Duck
Season duck legs with salt, black pepper, cumin, and oregano. Rub the spices evenly over the meat.
- 2
Sear the Duck
In a heavy-bottomed pot, heat a little oil over medium-high heat. Sear the duck legs skin-side down until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes.
- 3
Add Aromatics
Add minced garlic, orange juice, and chicken broth to the pot. Bring to a simmer.
- 4
- 5
Salsa Verde
- 6
Prepare Tomatillos
In a pot of boiling water, blanch the quartered tomatillos for 5 minutes until softened. Drain and cool.
- 7
Pickled Jalapeños
- 8
- 9
Pickle the Jalapeños
Place sliced jalapeños in a jar and pour the hot brine over them. Let them cool to room temperature then refrigerate for at least 1 hour.
Onion Ash Crema
- 10
Char the Onion
Char the onion over an open flame or under a broiler until blackened. Allow to cool, then finely chop.
- 11
Mix the Crema
In a bowl, combine sour cream, chopped charred onion, lime juice, and salt. Mix well and refrigerate until ready to use.
Tacos
- 12
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 13
Assemble the Tacos
In each tortilla, add a generous amount of duck carnitas, drizzle with salsa verde, top with pickled jalapeños, and a dollop of onion ash crema. Sprinkle with crumbled queso fresco.
