- 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
- 1 (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.