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Duck carnitas (little meats)
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Total Time:
2 hours 20 minutes
Quick and effortless slow-roasted duck legs create mouthwatering carnitas. Prep in just 10 minutes, let the oven work its magic. Easy to scale up for a crowd.
Ingredients:
  • 1 x 300 g free-range duck leg
  • 2 small red onions
  • ½ a bunch of fresh coriander (15g)
  • 4 cloves of garlic
  • 2 beef tomatoes (600g)
  • 1 orange
  • 1-2 tablespoons chipotle paste
  • 1 tablespoon red wine vinegar
  • 6 mini tortillas
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Season the duck leg generously with sea salt and black pepper and place in a deep 5cm x 30cm roasting tray. Roughly chop one onion and coriander stalks (keeping the leaves in iced water), crush the whole garlic cloves, and quarter the tomatoes and orange. Add all to the tray along with chipotle paste, orange juice, and mix well. Roast for 1½ to 2 hours until duck is cooked, basting occasionally. Thinly slice the remaining onion, toss with red wine vinegar and salt. Set duck aside to cool slightly. Remove and discard garlic, orange, and tomato skins from the sauce; mash sauce or blend lightly. Reduce sauce until thickened. Shred duck meat and stir into sauce. Warm tortillas in the oven, then plate and top with carnita mix, coriander leaves, and quick-pickled onion.

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