Try this Duck Carnitas recipe, or contribute your own.
Suggest a better descriptionIn a small bowl mix together the ground cumin, chili powder, dried oregano, salt, black pepper and cayenne pepper.
Rub the spice mixture over the duck thigh and place in a ziplock bag to marinate for up to six hours or overnight.
Pre-heat your oven to 325 degrees.
In a small baking dish – you’ll need one that’s just large enough for the duck to fit in, place 3 tablespoons of duck fat on the bottom and place in the oven to render if it is in a solid state for 2-3 minutes.
Remove from the oven and place the duck in the baking dish and cover tightly with foil.
Bake for an hour and a half to 2 hours or until the skin in crispy and the meat easily pulls away from the bones. Let cool before shredding the meat from the bones. This can be made ahead of time.
To serve:
In a skillet over medium heat, place a tablespoon of duck fat and the shredded meat and duck skin. Heat until crispy about 5 minutes.
Serve on top of a corn tortilla with thinly sliced radish, red onions, chopped cilantro and a lime wedge.
If you like to save your duck fat, you’ll need to pass the cooked fat from the carnitas through a sieve multiple times to separate the fat from the spice mixture. I poured the fat into a coffee filter over a sieve and then once more through a sieve. Store in a jar or airtight container in your fridge.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1298 | ||
Calories from Fat: 902 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.2g | 134 % | |
Saturated Fat 32.8g | 164 % | |
Monounsaturated Fat 46.7g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 178.8mg | 55 % | |
Sodium 221.8mg | 8 % | |
Potassium 823.2mg | 22 % | |
Total Carbohydrate 67.5g | 20 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 57g | ||
Protein 34.7g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1298
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