Name: Duck Carnitas Tacos With Salsa Macha
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 6 duck legs (8 to 10 oz. each) -; Flaky sea salt and freshly ground black pepper -; 2 quarts duck fat, divided -; 1 white onion, peeled, quartered -; 1 dried ancho chile -; 1 dried guajillo chile -; 1 orange, quartered -; 1 head garlic, halved lengthwise -; 1 (14-oz.) can sweetened condensed milk -; 1 (12-oz.) bottle Mexican Coke -; 1 bay leaf -; 2 c. canola oil -; 1 oz. dried ancho chiles, stems and seeds removed -; 1 oz. dried guajillo chiles, stems and seeds removed -; 1 oz. dried pasilla chiles, stems and seeds removed -; 3 tbsp. raw unsalted peanuts -; 1 tbsp. raw unsalted pecans -; 1 tsp. raw sesame seeds -; 1/2 tsp. dried Mexican oregano -; 3 cloves garlic, coarsely chopped -; 1 tbsp. apple cider vinegar -; 1 tsp. kosher salt -; Warmed corn tortillas, thinly sliced white onion, thinly sliced watermelon radish, fresh cilantro leaves, and pico de gallo, for serving -

Ingredients for - Duck Carnitas Tacos With Salsa Macha

1. 6 duck legs (8 to 10 oz. each)

2. Flaky sea salt and freshly ground black pepper

3. 2 quarts duck fat, divided

4. 1 white onion, peeled, quartered

5. 1 dried ancho chile

6. 1 dried guajillo chile

7. 1 orange, quartered

8. 1 head garlic, halved lengthwise

9. 1 (14-oz.) can sweetened condensed milk

10. 1 (12-oz.) bottle Mexican Coke

11. 1 bay leaf

12. 2 c. canola oil

13. 1 oz. dried ancho chiles, stems and seeds removed

14. 1 oz. dried guajillo chiles, stems and seeds removed

15. 1 oz. dried pasilla chiles, stems and seeds removed

16. 3 tbsp. raw unsalted peanuts

17. 1 tbsp. raw unsalted pecans

18. 1 tsp. raw sesame seeds

19. 1/2 tsp. dried Mexican oregano

20. 3 cloves garlic, coarsely chopped

21. 1 tbsp. apple cider vinegar

22. 1 tsp. kosher salt

23. Warmed corn tortillas, thinly sliced white onion, thinly sliced watermelon radish, fresh cilantro leaves, and pico de gallo, for serving

How to cook deliciously - Duck Carnitas Tacos With Salsa Macha

1 . Stage

Preheat oven to 225°. Season duck legs all over with salt and pepper.

2 . Stage

In a large pot over medium-high heat, heat 1 tablespoon duck fat. Add duck legs and cook until golden brown on both sides, about 10 minutes total. Transfer duck to a plate.

3 . Stage

Add remaining duck fat to pot, along with onion, ancho chile, guajillo chile, orange, garlic, milk, Coke, and bay leaf. Cook over medium heat, stirring occasionally, until flavors infuse into fat, 15 to 20 minutes.

4 . Stage

Return duck to pot. Cover and cook until the meat is tender and falling off the bone, 3 to 4 hours.

5 . Stage

Let duck cool to room temperature, then transfer to a cutting board. Remove bones and shred meat. Set aside 1 tablespoon fat for crisping meat; reserve remaining fat for another use.

6 . Stage

In a large, high-sided skillet over medium-high heat, heat oil until wisps of smoke are visible. Remove from heat and let cool 30 seconds. Add ancho, guajillo, and pasilla chiles, return to medium-high heat, then immediately add peanuts, pecans, and sesame seeds. Cook, stirring frequently, until seeds are golden brown, 5 to 10 minutes. Add oregano, stir to combine, and remove from heat.

7 . Stage

Stir in garlic. Let cool to room temperature, 5 to 10 minutes. Add vinegar and salt and stir to combine.

8 . Stage

Transfer chile mixture to a food processor and blend until smooth (you should have about 4 cups salsa).

9 . Stage

In a large skillet over medium heat, heat reserved 1 tablespoon duck fat. Cook meat, undisturbed, until crisp and golden brown on one side, about 5 minutes.

10 . Stage

Build tacos with tortillas and duck. Top with onions, pico de gallo, cilantro leaves, and radish. Serve with salsa macha alongside.