Duck Carnitas Confit with...Duck Carnitas Confit with Hibiscus-Mezcal Gastrique

An elevated Mexican-French fusion featuring tender duck leg confit, balanced by a smoky mezcal-infused hibiscus reduction and crisp heirloom corn.

Ingredients

Cooking Instructions

1. 01

   Season the duck legs generously with salt and let them sit at room temperature for 30 minutes to cure slightly.

2. 02

   Preheat your oven to 120°C (250°F). Place the duck legs in a heavy-bottomed oven-proof pot. Cover with duck fat, cinnamon, star anise, and orange peel. Cover tightly with foil and a lid.

3. 03

   Confit the duck in the oven for 3 hours, or until the meat is falling off the bone. Remove from fat and let cool slightly.

4. 04

   While the duck cooks, steep hibiscus flowers in 1 cup of boiling water for 10 minutes. Strain, then combine the liquid with mezcal and agave in a small saucepan.

5. 05

   Reduce the hibiscus-mezcal mixture over medium heat until it reaches a thick, syrupy glaze consistency (gastrique). Set aside.

6. 06

   Shred the duck meat into large chunks, discarding bones. Heat a cast-iron skillet over high heat and sear the duck meat until the edges are extremely crispy.

7. 07

   Lightly toast the blue corn tortillas over an open flame until pliable and slightly charred.

8. 08

   To assemble, place a portion of duck on each tortilla. Drizzle with the hibiscus-mezcal gastrique. Top with a slice of watermelon radish and micro-cilantro. Finish with a pinch of Maldon salt.