El Burro Duck Carnitas Served with an Orange and Pasilla Chilli Sauce
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4
- Category: Autumn; Birthday; easy; Festivities; Light meals; Meals and Courses; Mexican; Picnic; Picnics; Spring; Starters; Summer; Winter
Description
The carnitas are packed full of flavour!
Ingredients
For The Duck
1 whole free range duck
4 oranges
2 onions, roughly chopped
1 stick celery, roughly chopped
1 leek, roughly chopped
2 carrots, roughly chopped
1 litre fresh orange juice
2 Tbsp (30 ml) honey
10 g dried piscilla chilli
bay leaves
corn tortillas/ flour
fresh coriander
Instructions
To Make The Duck
Defrost the duck, if necessary.
Preheat the oven to 180 °C.
Place the onion, celery, leek and carrots into a deep roasting tray. Add one cup of water.
Salt the duck and put half an orange into the carcase of the duck and place on top of the vegetables. Cover with foil and roast for 1 ½ hours, or until the duck is tender. Reserve the roasting juices.
Carefully remove the skin of the duck and place fatty side up on a roasting tray. Bake on the middle shelf of the oven until the duck skin is crisp and similar to pork crackling. Drain on paper towel.
Pull the meat off the duck and set aside.
Break the remaining oranges into segments and set aside.
Place the fresh orange juice, honey, dried piscilla chillies, bay leaves and roasting juices into a saucepan and reduce over moderate heat.
Remove the re-hydrated chilli from the sauce once it has cooked down to a sticky consistency. Chop finely before returning to the sauce.
Heat corn tortillas in a hot pan.
Place the pulled duck meat onto a roasting pan and drizzle with the sauce before heating in the oven to allow some of the pieces of duck to crisp up.
Place 3 corn tortillas onto each plate, top with duck meat and extra sauce, if needed. Garnish with the orange segments and fresh coriander. Serve hot.
