Carnitas Duck with Coriander-Lime Salsa

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This dish is inspired by the carnitas and salsas of Mexico, but here the carnitas technique which is often used on pork is used on duck. First the duck is placed in a heavy pan along with a small amount of water and baked until the water evaporates, then it roasts slowly. The result is much like the French confit. The duck may be shredded and used to top Panuchos, instead of egg, or tossed with a few spoonfuls of black or red beans on to a bed of chilli-vinaigrette greens for a south