I’m a lifelong carnivore and one of my favorite meats is duck, I just love its fatty richness. But its not something I get to enjoy too often since not too many places have duck on their menu. My wife and I were pleasantly surprised when we found a place in Newport Beach that makes “canarditas” tacos using duck confit recently. We really enjoyed them and thought it would be interesting to try to recreate these at home. Fortunately, duck legs are pretty easy to come by and not too terribly expensive at one of the Vietnamese markets near us. Otherwise this would be relegated to special occasions only eating due to the time involved and expense.
Confit is an old school method for cooking and preserving meats that predates modern refrigeration. The old method for doing this was to put various duck parts into a ceramic crock and cover it with fat then cook it slowly in the over, when cooled the fat would form a seal around the duck. Then one could melt and filter the fat and use it over and over again. The newer way is to seal the duck and its fat with a vacuum sealer and then cook low in slow in a water bath.
Fair warning, the preparation for this takes several days. The first step is to season and salt the duck and let it air dry in the fridge. I made a paste of 2 cloves of garlic, 2 TBS of salt and and about 20 peppercorns, that crushed up in a mortar and pestle, I turned the paste out into a bowl then added another 2 TBS of coarse salt. I scored the skin side of the duck legs laid them out on a walled baking sheet and rubbed the duck legs with the salt mixture. I placed the tray of salted duck legs uncovered in the fridge and let air dry overnight.
The next day, I used a clean pastry brush to remove all the salt that I could. You can also rinse the duck off in cool water then thoroughly dry the duck with paper towels. The duck we had did error to the salty side so I would suggest the rinse method over the brush method. I then sealed the duck in vacuum bags along with extra duck fat, fresh oregano, garlic and lemon zest (there’s also some seasoned with lime, lemongrass garlic and ginger for another recipe.)
Then I cooked the duck in a water bath at 170F for 12 hours.
Once the duck was cooked, I placed the bags into an ice bath to quickly drop the temperature down and the placed in the fridge.
To make the “canarditas,” I removed the skin pulled and shredded the leg meat. I cooked it in a skillet on medium with a teaspoon or so of the left over fat to crisp up some of the meat.
I made tacos with hand-made corn tortillas (see video below), cabbage and celery slaw and a citrus, mango chipotle salsa.
Citrus Mango Chipotle Salsa
The juice of the 3 oranges and 1 grapefruit
1 crushed clove of garlic
1 TBS adobo from a can of chipotles in adobe
1 TBS of duck demi glace (the gelatinized liquid left over from the sous vide process)
½ tsp ground cumin
2 TBS marmalade
1 mango peeled, seeded
I heated the orange and grapefruit juice, mango and duck demi glace over medium low heat. I added a crushed garlic clove, one tablespoon of adobe from a can of chipotles, and 2 tablespoons of orange marmalade I heated until the marmalade was melted and the sauce reduced by half, removed from heat then let cool. Then I blended until smooth.