“Slow-roasting duck legs with just a handful of ingredients transforms them into delicious, melt-in-the-mouth carnitas. You only need 10 minutes of prep, and the oven will do the rest. Simply up the quantities if you’re feeding a crowd. ”
Season the duck leg all over with sea salt and black pepper and place in a 5cm x 30cm high-sided roasting tray. Roughly chop one onion and the coriander stalks (reserving the leaves in a bowl of iced water), bash the whole garlic cloves (skin and all), and quarter the tomatoes and orange, then add everything to the tray, squeezing in the orange juice as you go. Add the chipotle paste and give everything a good stir, making sure the duck is nicely coated. Roast for 1½ to 2 hours, or until the duck is cooked through, basting the duck in the lovely juices from time to time.
Meanwhile, thinly slice the remaining onion, add to a bowl with the red wine vinegar and a pinch of salt, then scrunch everything together.
Transfer the duck to a plate to cool slightly. Remove the garlic, orange and tomato skins from the sauce and discard, then mash everything together with a potato masher or wooden spoon. Place the tray on a low heat and reduce the sauce down a little until thickened. Shred the meat from the bones and stir through the sauce.
Warm the tortillas in the cooling oven, then transfer to plates and top with a spoonful or two of the carnita mix, finished with a few picked coriander leaves and the quick-pickled onion.
Feel free to customise your toppings – scoops of avocado, soured cream or a few slices of fresh red chilli would all work well.