Duck Carnitas

Preheat the oven to 180C. Season the duck leg well and pop into a roasting tray. Chop one onion and the coriander stalks, bash the garlic cloves and quarter the orange and tomato, and chuck the lot into the tray with the duck. Add the chipotle and stir everything together, then roast for 90 mins, basting regularly.
Thinly slice the other onion and mix in a bowl with the vinegar and a pinch of salt. Transfer the duck leg to a plate to rest, remove the garlic, tomato and orange skins from the sauce and discard, then mash the remaining mixture together with a wooden spoon. Place the tray on a low heat and cook to reduce by half, then shred the meat from the bone and mix into the sauce. Serve in tortillas with chopped coriander and the lightly pickled onion - delicious!

2 hrs

2 serving

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