This recipe takes the familiar flavors of traditional pork carnitas and gives them a rich, elegant twist with tender duck meat that turns melt-in-your-mouth soft while the skin crisps up just right. It’s hearty, rustic, and a little indulgent—perfect for a cozy weekend dinner or when you want to make something that feels both comforting and a bit special. 

What will you need?

• duck legs or breasts
• salt
• black pepper
• Zest and juice from 1 orange
• 4 sprigs thyme, divided
• duck fat, enough to fully submerge the duck in a pan or roasting tray
• garlic bulb, cut in half
•  white onion, cut into quarters
• bay leaves
• black peppercorns
• corn tortillas, warmed for serving
• Guacamole
• Salsa, for serving
• Cilantro and onion, chopped for serving
• Lime, for serving

How to make it

Season the duck generously with salt, black pepper, zest of the orange, and thyme picked from two sprigs. Wrap the seasoned duck in plastic wrap and let brine in the fridge for two hours and up to overnight.

Remove the duck from the fridge and wash off the brine. Pat dry with paper towels and add to a pan or roasting tray. Cover the duck with the duck fat until fully submerged, then add the garlic, the other two sprigs of thyme, orange juice, white onion, bay leaves, and black peppercorns. 

Cover and cook in the oven at 240˚F for 3 hours until the duck is very tender. If the duck is not tender after three hours, keep cooking. The fat should barely be bubbling while cooking. We want to braise, not fry.  Once cooked and tender, remove from the oven and let cool/rest for one hour in the fat. 

Add the rested duck to a baking tray and cook in a hot oven at 500˚F for 10 minutes or until the duck is golden and crispy, basting halfway with the duck fat. Shredd the meat and place in a serving bowl.

To serve, spread some guacamole over warmed tortillas and top with the duck carnitas, some salsa, cilantro and onion, and a squeeze of lime.

Duck Carnitas

5 from 1 vote

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 duck legs or breasts

• 2 tsp salt

• 2 tsp black pepper

• Zest and juice from 1 orange

• 4 sprigs thyme, divided

• 2-4 cups duck fat, enough to fully submerge the duck in a pan or roasting tray

• 1 garlic bulb, cut in half

• 1 white onion, cut into quarters

• 2 bay leaves

• 2 tsp black peppercorns

• 10-12 corn tortillas, warmed for serving

• Guacamole, for serving 

• Salsa, for serving

• Cilantro and onion, chopped for serving

• Lime, for serving

Directions

• Season the duck generously with salt, black pepper, zest of the orange, and thyme picked from two sprigs. Wrap the seasoned duck in plastic wrap and let brine in the fridge for two hours and up to overnight.
• Remove the duck from the fridge and wash off the brine. Pat dry with paper towels and add to a pan or roasting tray. Cover the duck with the duck fat until fully submerged, then add the garlic, the other two sprigs of thyme, orange juice, white onion, bay leaves, and black peppercorns. 
• Cover and cook in the oven at 240˚F for 3 hours until the duck is very tender. If the duck is not tender after three hours, keep cooking. The fat should barely be bubbling while cooking. We want to braise, not fry.  Once cooked and tender, remove from the oven and let cool/rest for one hour in the fat. 
• Add the rested duck to a baking tray and cook in a hot oven at 500˚F for 10 minutes or until the duck is golden and crispy, basting halfway with the duck fat. Shredd the meat and place in a serving bowl.
• To serve, spread some guacamole over warmed tortillas and top with the duck carnitas, some salsa, cilantro and onion, and a squeeze of lime.