Liberty Duck Carnitas with New Mexican Chili Salsa

Liberty duck whole legs (leg and thigh)
2 bay leaves
6 sprigs of cilantro
6 garlic cloves, peeled and smashed
2 onions, quartered
Vegetable or chicken stock
salt and pepper
vegetable oil
New Mexican chili salsa

Place the first 5 ingredients into a stock pot. Cover with stock, season with salt and pepper, and bring to a boil. Once boiling, reduce heat to a simmer. Cook until meat is fork tender, approximately 1½ to 2 hours. Remove duck from the liquid. Shred the meat by hand or with the tines of 2 forks.

In a sauté pan, heat the oil until it is smoking hot. Add duck, season and cook over high heat until the duck is hot and slightly caramelized. Serve with warmed tortillas and New Mexican chili salsa. Serves 6.

Pairs well with Lambert Bridge Zinfandel, Petite Sirah or Petit Verdot

New Mexican Chili Salsa
3 dried New Mexican chilies
1 yellow onion, cut into thick slices
1 tomato
4 sprigs of cilantro, with the stem
2 cloves garlic
1 can tomato sauce
1 T Mexican oregano
salt and pepper

Rehydrate the chilies by pouring boiling water over them. Set aside. Preheat the broiler to high. Put the onion and tomato in an oven proof skillet and place under the broiler. Cook until they have blistered or browned, turning once. In a blender or a food processor, add all of the ingredients and blend until smooth. Check seasonings and serve with the duck carnitas.

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Lambert Bridge 4085 West Dry Creek Road, Healdsburg, CA 95448 (800) 975-0555