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Duck Carnitas Tacos With Radish Escabèche

Duck Carnitas Tacos With Radish Escabèche

“Carnitas are my favorite taco in the universe,” says Rick Martinez. “My dad makes a classic pork version, but here I use luscious slow-roasted duck confit with crispy duck skin chicharrones cooked in pork fat. Same texture, same flavor...but extra extra, just like me.” Duck fat is delicious, but lard is cheaper and easier to find. Of course, if you happen to have duck fat lying around, feel free to use it. Just make sure to strain and use the fat left over from the cooked duck legs to make tortillas, roasted potatoes, or empanadas.

Ingredients

Duck

  • 4 duck legs (thigh and drumstick; about 3½ lb. total)
  • 6 Tbsp. Diamond Crystal or 3 Tbsp. Morton kosher salt
  • 4 morita chiles, halved lengthwise
  • 1 Tbsp. achiote (annatto) seeds
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. dried oregano, preferably Mexican
  • 1 large navel orange, quartered
  • 1 head of garlic, halved crosswise

Escabèche and Assembly

  • 1 bunch radishes, trimmed, halved, thinly sliced
  • ½ small white onion, thinly sliced
  • 3 Tbsp. torn tarragon leaves
  • 1–3 Fresno chiles, thinly sliced
  • 12 6"-diameter flour tortillas, preferably Sonoran style, warmed

Recipe Preparation

Duck

  • Prick skin on duck legs in several places with the tip of a paring knife. Rub legs with salt, working into flesh and skin. Transfer to a medium bowl or airtight container. Cover and chill at least 12 hours and up to 1 day.

  • Place a rack in middle of oven; preheat to 250°. Heat lard in a large saucepan over medium-high until an instant-read thermometer registers 250°.

  • Scatter chiles, bay leaf, cinnamon stick, cloves, achiote seeds, peppercorns, and oregano across the bottom of a large baking dish. Remove duck legs from bowl and brush off excess salt. Arrange legs, skin side down, over aromatics in baking dish. Nestle orange and garlic around legs, then pour warm lard over. Cover baking dish tightly with foil and bake legs 2 hours.

  • Turn duck legs skin side up and nestle back into fat. Re-cover dish and continue to bake until meat is very tender and begins to pull away from the bones, 2–2½ hours longer.

  • Let duck legs sit in fat until cool enough to handle (30–40 minutes), then transfer to a plate. Reserve 3 Tbsp. fat for frying duck skin and strain remaining fat through a fine-mesh sieve into an airtight container and let cool. Cover and reserve for another use (see recipe intro for ideas!).

  • Remove skin from legs and set aside. Pull meat from bones, tearing into 1" pieces; discard bones and cartilage. Heat reserved 3 Tbsp. fat in a large nonstick skillet over medium and cook reserved duck skin, turning halfway through, until deep golden brown and crisp on both sides, 12–15 minutes total. Transfer chicharrones to paper towels to drain and let cool 5 minutes; crumble into small pieces.

  • Do Ahead: Duck legs can be baked 3 weeks ahead. Transfer whole legs to a large nonreactive container; strain fat through a fine-mesh sieve over meat. Cover and chill. Bring to room temperature before removing skin and shredding meat.

Escabèche and Assembly

  • Whisk lime juice, honey, and salt in a medium bowl until salt and honey are dissolved. Add radishes, onion, mint, tarragon, and 1 chile and toss to coat. Add remaining chiles as desired (depending on their heat and how spicy you like things).

  • Top warm tortillas with some reserved meat, then radish escabèche and reserved chicharrones.

Reviews SectionAwesome recipe. One of my favorite things I've ever cooked from BA. I highly recommend broiling the meat after you take it off the bone. I did 10 mins in my air fryer (broiler setting) and it crisped up beautifully. Such great textures and flavors in this dish!AnonymousLos Angeles06/21/20What a treat! This recipe looked like a lot of work at first read, but most of it is really just waiting for the oven to do the magic. It's the first time I cooked duck and it turned out perfect – not dry, well flavoured and seasoned. I misread and only bought half the lard (250g) but it still turned out fine, and also had to improvise with missing spices (ancho chili flakes instead of whole morita, nutmeg instead of achiote) and it was still great.Thanks [email protected]: Yes, the duck (or chicken) will last for three weeks in the fridge--as long as it's completely covered by the fat and not disturbed (I mean, not removed from fat and then put back in). Confit is a way people used to preserve meat before refrigeration.civilizationinruinsChicago05/24/20Clarify please: Do Ahead section says cover and chill up to three weeks ahead. Does duck really last that long in the fridge?(Making this tonight using chicken; smells great so far!Buckshot49Washington03/26/20Made these last weekend — they were delicious! Don't skimp on the duck skin chicharrones. They are delicious, and they help make up for the lack of cripy bits on the duck. To help with the lack of crispiness factor, we did consider sticking the shredded duck under the broiler or sauteeing the shredded meat in some fat on the stovetop, BUT we ultimately decided to stick to the recipe because we were hungry and worried about drying out the duck. Curious to know what others thought about the texture! Overall, super delicious tacos. Highly recommend.

Goat Birria Tacos With Cucumber Pico de Gallo Recipe

Bon Appétit

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria.

⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more1 large white onion, chopped10 garlic cloves, peeled3 large guajillo chiles, seeds removed1 large ancho chile, seeds removed2 dried chiles de árbol1 3" piece ginger, peeled2 whole cloves

1 14.5-oz. can diced fire-roasted tomatoes1 Tbsp. black peppercorns1 Tbsp. dried oregano, preferably Mexican1 tsp. ground cumin5 Persian cucumbers, cut into ¼" pieces½ medium red onion, cut into ¼" pieces⅓ cup fresh lime juice

¼ cup chopped basil1–4 habanero chiles, seeds removed, finely chopped24 6"-diameter corn tortillas, warmedRecipe PreparationGoatRub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days. headtopics.com

Place a rack in lower third of oven preheat to 350°. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½–5 hours.

Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl discard bones. Remove ginger from pan discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.

Do Ahead:Meat can be prepared 3 days ahead. Chill meat and consomé.Salsa and AssemblyToss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1–4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.

Top warm tortillas with meat, then salsa. Serve with consomé for dipping. Read more: Bon Appétit »

The best lamb tacos I have ever had are at Good Hombres in Toronto, on Bathurst St.

Avocado Toast With Smoked Salmon, Goat Cheese, and Capers RecipeThis bagel-and-lox-inspired open-faced sandwich combines avocado and smoked salmon, cut through with tomatoes, capers, and thinly sliced rounds of red onion. Goat cheese takes the place of cream cheese for extra tang, while a squeeze of lemon juice and a little fresh black pepper bring everything into balance.

Avocado Toast With Smoked Salmon, Goat Cheese, and Capers RecipeThis bagel-and-lox-inspired open-faced sandwich combines avocado and smoked salmon, cut through with tomatoes, capers, and thinly sliced rounds of red onion. Goat cheese takes the place of cream cheese for extra tang, while a squeeze of lemon juice and a little fresh black pepper bring everything into balance.

Duck Carnitas Tacos With Radish Escabèche RecipeLuscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas. oh wow CavegirlCuisine Oh those sound soooo good!

Salsa de Árbol RecipeAn easy, chile-spiked tomato salsa for all your taco needs.

76 of Our Best Steak Recipes, from Rib Eye to Skirt Steak, Fajitas to SkewersOur biggest, baddest, and best steak recipes—all in one place. I love meat. I have to eat a mostly plant based diet now. It’s better fir my body. Arbys any rebuttal? Yummmmm

33 Healthy and Satisfying Soup RecipesFrom hearty black-bean turkey chili to gingery sweet potato soup, these are our favorite healthy soup recipes: No links to the recipes?


Mission Chinese Food Opening a Location in New York

Last Monday I spoke with chef-partner Danny Bowien of

about the rumor I heard that MCF was opening a location in New York. He said they were still in negotiations and asked me to keep it on the DL, but according to this article in The New York Times yesterday, it’s a done deal. MCF will reportedly be opening in the Rhong-Tiam Garden location (154 Orchard St. at Stanton) in the Lower East Side in the spring.

When Bowien and I spoke last week, he said he was excited to offer a mid-range restaurant for New York, a niche he thinks MCF would fill nicely. The Times piece mentions MCF will continue their charitable focus, donating 75 cents from every food and drink item.

Okay New York, you have our Blue Bottle and now Mission Chinese Food. Whatcha got for us, huh? I think Russ & Daughters would be nice (bagels included). And Xi’an Famous Foods. Come on!

Mission Chinese Food - 2234 Mission St. San Francisco - 415-863-2800


The Ten Commandments

The beauty of eating ethnically is being able to experience another way of life simply by going out to dinner. It&rsquos like traveling abroad without leaving home. Also, in many instances, like traveling abroad without a map.

Here&rsquos how to demonstrate that you are someone with the requisite savvy and smarts to be able to cross over into another culture. Trust us: The quality of your next meal may depend on it.

1. Do some homework.

Acquainting yourself with staple dishes of a cuisine by perusing an article or two can go a long way toward ensuring a good experience. The more knowledgeable you are, the better&mdashit helps if you can work in a reference to falso conejo at a Bolivian restaurant. Don&rsquot worry about your Spanish. The attempt will count for something.

2. Don&rsquot accept what&rsquos popular find out what&rsquos good. Even if you get a server you can communicate with, you may have to dig a little to find out what a restaurant does best. Servers are inclined to tell you what&rsquos popular. Sometimes their suggestions reflect what many customers enjoy, but often they&rsquore meant to direct you to the safe dishes meant to satisfy a broad audience. Push the servers to tell you what they eat.

3. Focus on the sauce, not the steak. Meats and fishes are never going to be as good at small ethnic places as they are at four-star restaurants. The cooks&rsquo talents are less about careful shopping than about putting their hearts into the sauces, thus turning humble ingredients into food that is rich and complex.

4. Look around you. At many Vietnamese, Chinese, and even Mexican and Salvadoran restaurants, you&rsquoll often see customers hovering over big, steaming bowls. You might be inclined to order the chicken, but those bowls ought to entice you. Whatever it is, order it. Most likely, that bowl contains the best and truest experience of the place.

5. Don&rsquot point. It&rsquos considered rude in many cultures&mdasheven to draw your tablemates&rsquo attention to a painting on the wall or to single out an ingredient.

6. Order to the cuisine&rsquos strengths. Stick to beef or pork when you eat Korean, focus on fish when you eat Peruvian. At many Indian restaurants, vegetarian dishes are superior to meat dishes.

7. Load up at the beginning. First courses, being smaller, are generally easier to share than entrées. They&rsquore also generally more interesting. If it&rsquos just the two of you, consider ordering three or four appetizers and one entrée. More flavors, more chances to learn what the place does best.

8. Think communally. You might prefer to eat from your own dish, but hoarding an individual dish runs counter to the spirit of much ethnic eating. Many ethnic restaurants are accustomed to serving family-style, which means sharing dishes.

9. Meet the cuisine on its own terms. Divest yourself of your cultural biases. Don&rsquot blame the languid pace of many Caribbean restaurants for making you miss your movie don&rsquot bristle at Asian restaurants for being so efficient that you&rsquore not left to linger at the table. You may ordinarily frown upon eating with your hands, but scooping up stews at an Ethiopian restaurant with torn bundles of injera is one of the most civilizing eating experiences you can have that doesn&rsquot involve foie gras and Champagne.

10. Take home leftovers&mdasheven if you have no intention of finishing them. Uneaten food can be construed as rejection.