Tacos de Carnitas de Pato (Braised Duck Tacos)

tacojunk July 22, 2017 Comments Off on Tacos de Carnitas de Pato (Braised Duck Tacos)
Tacos de Carnitas de Pato (Braised Duck Tacos)


  • 3 lb. duck legs
  • 1 ½ tbsp. kosher salt, plus more to taste
  • 1 head garlic, halved horizontally
  • 1 large white onion, thinly sliced, plus one small, finely chopped
  • (4″) piece Mexican cinnamon, broken in half
  • 1 medium orange, quartered
  • 12 corn tortillas, warmed
  • ¾ cup roughly chopped cilantro
  • Lime wedges
  • Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)


1 Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven. Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up. Cook, covered, until duck is very tender, about 2½–3 hours. Let duck cool in the pot, then transfer to a cutting board. Shred meat into large chunks, discarding skin and bones. Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.

2. Heat reserved duck fat in a 12” skillet over medium-high heat. Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes. Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, and lime wedges. Serve with salsa, if you like.

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