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Servings
Serves 8 as part of Brunch
6 Fresh Duck hind quarters, leg & thigh (3 lbs. total)
1 Duck Carnitas Seasoning Packet #1
1 Duck Carnitas Seasoning Packet #2
4 Garlic cloves, peeled and halved
1 Orange, quartered
1 ¼ cup Duck Fat (11.28 oz. jar, 320 oz.)
Heat oven to 300 degrees.
Pat-dry the duck quarters. Lay duck in a single layer in a large shallow pan, skin side up. Sprinkle Seasoning Packet #1 over the duck, rub seasoning into both sides. This can be done up to a day ahead, keep seasoned duck in the refrigerator, uncovered.
Open Seasoning Packet #2, peel and halve the garlic, add all this to the pan.
Quater the orange, squeeze the juice over the duck, add the orange to the pan.
Pour the duck fat evenly over the seasoned duck.
Cover the pot with the lid and bake in the oven for 1 ½ hours. Remove lid, continue baking for at least 2 more hours. The skin should be crisp.
Remove the duck carnitas from the pan to cool. Strain the fat from the pan and set aside. (Freeze the carnitas fat in small containers for later use.)
When meat is cool enough to handle, remove the meat and skin from the bones. Slice the crisp skin. Used shredded carnitas in chilaquiles, tacos, quesadillas, etc.
