📝 About This Recipe
This elevated take on a Mexican street classic marries the French technique of confit with the vibrant, earthy soul of Oaxacan cuisine. Succulent duck legs are slow-cooked in their own fat with aromatic spices until fork-tender, then crisped to golden perfection for a contrast of textures. Served on hand-pressed heirloom blue corn tortillas with a bright hibiscus-onion pickle, this dish represents the pinnacle of Latin American fine dining.
🥗 Ingredients
Duck Confit Carnitas
- 4 large pieces Duck legs (excess fat trimmed and reserved)
- 3 cups Duck fat (rendered, may need more to fully submerge)
- 1 Cinnamon stick (Mexican Canela preferred)
- 2 whole Star anise
- 2 strips Orange peel (wide strips, pith removed)
- 6 pieces Garlic cloves (smashed)
- 2 tablespoons Kosher salt
Blue Corn Tortillas
- 2 cups Blue corn masa harina (Masienda or high-quality heirloom brand)
- 1.5 cups Warm water (approximate, should feel like play-dough)
- 1 teaspoon Sea salt
Hibiscus Pickled Onions
- 1 large Red onion (very thinly sliced into half-moons)
- 1/4 cup Dried hibiscus flowers (Jamaica)
- 1 cup Apple cider vinegar
- 1 tablespoon Sugar
Garnish & Finishing
- 1/2 cup Fresh cilantro (tender leaves and stems)
- 3 pieces Radishes (shaved paper-thin)
- 1/4 cup Crema Mexicana (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 275°F (135°C). Rub the duck legs generously with salt and let sit at room temperature for 30 minutes to draw out moisture.
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2
In a heavy-bottomed Dutch oven, melt the duck fat over low heat. Submerge the duck legs, garlic, cinnamon, star anise, and orange peel. Ensure the meat is completely covered by the fat.
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3
Cover the pot with a tight-fitting lid and place in the oven. Slow-cook for 2.5 to 3 hours, or until the meat is incredibly tender and literally falling off the bone.
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4
While the duck cooks, prepare the pickles: Bring the vinegar, sugar, and hibiscus flowers to a simmer. Pour the hot liquid over the sliced red onions in a glass jar. Let sit for at least 1 hour until bright pink.
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5
Prepare the tortilla dough: Mix the blue corn masa and salt. Gradually add warm water, kneading by hand until a smooth, non-sticky dough forms. Cover with a damp cloth and rest for 20 minutes.
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6
Once the duck is done, carefully remove the legs from the fat. Shred the meat into large, succulent chunks, discarding the bones and any large pieces of gristle.
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7
Heat a heavy cast-iron skillet over medium-high heat. Add a splash of the duck cooking fat to the pan. Sear the shredded duck in batches until the edges are crispy and caramelized, about 4-5 minutes.
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8
Divide the tortilla dough into golf-ball-sized portions. Use a tortilla press lined with plastic to flatten them into 5-inch rounds.
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9
Cook the tortillas on a hot, dry griddle (comal) for 45 seconds per side. They should puff slightly and develop faint charred spots.
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10
To assemble, place a generous heap of crispy duck carnitas onto a warm blue corn tortilla.
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11
Top with the hibiscus-pickled onions, a few slices of radish, and fresh cilantro leaves.
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12
Finish with a light drizzle of Crema Mexicana and a squeeze of lime juice. Serve immediately while the duck is hot and the tortillas are soft.
💡 Chef's Tips
Always rest your masa dough; it allows the corn flour to fully hydrate for a softer tortilla. Don't discard the leftover duck fat! Strain it and keep it in the freezer for roasting the best potatoes of your life. For the ultimate crispy texture, do not overcrowd the pan when searing the shredded duck. If you can't find blue corn masa, yellow heirloom masa works beautifully as a substitute. Use a thermometer to ensure the duck fat stays around 200-225°F during the confit process for maximum tenderness.
🍽️ Serving Suggestions
Pair with a smoky Mezcal Negroni to complement the richness of the duck fat. Serve alongside a side of charred elote esquite topped with cotija cheese. A chilled glass of Mexican Lager with a salt rim is a refreshing counterpoint to the spices. Finish the meal with a light hibiscus tea (Agua de Jamaica) using the leftover flowers.