Easy Duck Carnitas
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 pounds fresh duck legs (four legs)
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon Aleppo pepper (or crushed red pepper, to taste)
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon Mexican oregano
  • 1 navel orange
  • 1 cup water
  1. Heat the oven to 350 degrees.
  2. Place the duck legs in a single layer in your heavy, oven-safe pot, with the skin sides up. It is o.k. if they overlap a little bit but try to keep them in a single layer. Sprinkle on all of the spices, and then juice the orange over the duck, getting out as much juice as possible. Pour in the water and put the lid on the pot.
  3. Braise the duck for an hour and a half, then remove the lid from the pot and roast for another hour, or until the skin has crisped up. Let the meat cool enough to handle, and then shred the meat and the skin and discard the bones. Serve with quick pickled onions, fresh cilantro, and some lime wedges.
Recipe by Seasonal & Savory at http://www.seasonalandsavory.com/2014/08/easy-duck-carnitas-plus-a-giveaway.html