Duck Carnitas

Winner, 2007 Plate Recipe Contest, Chef Fernando Guzman

Serving Size {2 Servings}

Ingredients


For the duck:


1 Maple Leaf Farms Whole Duck


2 Tbsp Salt


2 Tbsp Black Pepper


2 Tbsp Vegetable Oil


1 medium Spanish Onion, julienne


1 Clove Garlic, minced


1/4 Cup Cola


1 12"x12" Banana Leaf


For the Guacamole:


2 Tbsp diced Onion


2 tsp Lime Juice


1/4 tsp minced Garlic


1 Tbsp diced Jalapeno


1/2 tsp Salt


2 Tbsp diced Tomatoes, seeded


1 Tbsp chopped Cilantro


1 Avocado


For the Tomatillo Salsa:


6 medium Tomatillos, husks removed


1 clove Garlic, peeled


1 Tbsp diced Jalapeno


3 tsp Water


2 Tbsp diced Red Onion


1 Tbsp chopped Cilantro


For the Beans:


2 cups Black Beans


6 cups Water


1 1/2 Tbsp Duck Fat


3 sprigs fresh Epazote (optional)


Salt to taste

Directions

Share this recipe

1. Beans: Soak two of black beans for 8 hours or overnight. Rinse the beans and add 6 cups of water; bring to a boil. After the water reaches a rapid boil, turn the heat down and simmer over low to medium heat for 2 hours or until tender, adding more water if necessary. When tender, add salt and epazote (optional) and simmer 5 more minutes. Remove epazote. Chill.


Note: If the beans are too watery, remove some of the liquid so the beans are barely covered. Save this bean broth.


2. In a very hot pan, add the duck fat and leave on very high heat. Add the beans all at once and cook for 5 minutes. With a potato masher, crush the beans until smooth, adding some of the bean broth if too thick. Allow to cook to the consistency of mashed potatoes. Add seasoning to taste.


3. The Duck: Preheat over to 425 degrees. Clean the duck - remove the giblets and rinse the duck inside and out. Prick the duck skin all over being careful not to pierce meat. Steam the whole duck for 40 minutes to get rid of some fat. Collect the fat and set aside. Remove duck from the steamer and allow to cool. Cut into pieces, separating the lets, thighs, and breasts.


4. Add the oil to a roasting pan over medium to high heat. Season the duck with salt and pepper and place the pieces skin side down. Remove the pan from the heat and place in the lower half of the oven. Bake for about 25 minutes or until golden brown. If too much fat is accumulating in the pan, remove some of it to allow the duck to brown well., Turn the duck skin side up and cook for 15 to 20 minutes more. Allow the duck to cool and cut in 1/3" cubes.


5. In a hot pan over medium to high heat, add the oil and onion and cook until golden. Add the garlic and continue to fry for one more minute. Be careful not to burn the garlic. Add the duck and continue to cook to sear on all sides (2 minutes more). Add the cola and allow to reduce for one minute. Remove from heat and serve immediately.


6. The Guacamole: Combine the onion, garlic, jalapeno, salt and lime juice in a stone mortar and grind until all ingredients release their juices. Add the avocado and mix. Do not puree all the way, so some pieces of avocado are left for texture. Add the cilantro and tomato and mix well.


7. The Salsa: In a blender, puree the tomatillos, garlic, jalapeno and salt. Transfer to a bowl and add the diced red onion and chopped cilantro.


8. To Serve: roll the banana leaf into a cone shape. Fill the cone with the duck carnitas and place on a platter. In small bowls, garnish with duck, fresh tomatillo salsa, guacamole, refried beans and warm corn tortillas.


Reviews  { write a review }