Duck Carnitas Tacos With Radish Escabèche

Name: Duck Carnitas Tacos
Yield: Makes 12
Ingredients: 4 duck legs (thigh and drumstick; about 3½ lb. total); 6 Tbsp. Diamond Crystal or 3 Tbsp. Morton kosher salt; 1 lb. lard; 4 morita chiles, halved lengthwise; 1 bay leaf; 1 3" cinnamon stick; 5 whole cloves; 1 Tbsp. achiote (annatto) seeds; 1 Tbsp. black peppercorns; 1 Tbsp. dried oregano, preferably Mexican; 1 large navel orange, quartered; 1 head of garlic, halved crosswise; ⅓ cup fresh lime juice; 1 Tbsp. honey; 1 tsp. kosher salt; 1 bunch radishes, trimmed, halved, thinly sliced; ½ small white onion, thinly sliced; ¼ cup torn mint leaves; 3 Tbsp. torn tarragon leaves; 1–3 Fresno chiles, thinly sliced; 12 6"-diameter flour tortillas, preferably Sonoran style, warmed

By Rick Martinez

February 11, 2020

Duck Carnitas Tacos With Radish Escabèche

Photo by Laura Murray, food styling by Rebecca Jurkevich

“Carnitas are my favorite taco in the universe,” says Rick Martinez. “My dad makes a classic pork version, but here I use luscious slow-roasted duck confit with crispy duck skin chicharrones cooked in pork fat. Same texture, same flavor...but extra extra, just like me.” Duck fat is delicious, but lard is cheaper and easier to find. Of course, if you happen to have duck fat lying around, feel free to use it. Just make sure to strain and use the fat left over from the cooked duck legs to make tortillas, roasted potatoes, or empanadas.

Recipe notes

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