Duck Carnitas Tacos

Instructions:

1. PREPARATION FOR CURING THE DUCK LEGS
2. Mix all ingredients. Rub duck legs thoroughly with cure mix, place in a large baking pan and let cure for 2 hours. Rinse thoroughly under cold running water and pat dry.
3. PREPARATION FOR DUCK CARNITAS
4. Rub Duck legs liberally with cure mix, place them in a large dish and refrigerate for 2 to 4 hours. Next rinse duck under cold running water and pat dry with paper towels. Preheat oven to 300 degrees In a large Victoria cast iron skillet (I used the Victoria cast iron wok) on the stove over medium heat melt lard or duck fat. Add the duck legs and all other aromatics bring to a simmer, cover with aluminum foil and place in 300 degree oven for approximately 2 hours, until tender and falling from the bone. Remove from oven, place the skillet back on the stove and heat on the burner until duck skin becomes brown and crispy on the outside and let cool in the liquid. Remove duck legs from the liquid and let drain on a baking rack. Pull duck meat and skin from the bone and roughly chop.
5. PREPARATION FOR THE SALSA
6. Place all ingredients except the cilantro into a large sauce pot, add water to cover and bring to a simmer. Cook the ingredients until soft, about 8 to 10 minutes. Let cool. Remove all ingredients, using a slotted spoon, to the pitcher of an electric blender, add cilantro and puree until smooth. Add a small amount of the cooking liquid to adjust the consistency. Reserve.
7. FINAL PREPARATION
8. Heat a large Victoria cast iron skillet over medium high heat, add vegetable oil and pulled duck and cook until crispy and heated through season with salt to taste. Heat the flat side of the Victoria cast iron plancha over medium high heat and cook each tortilla on both sides, place 2 ounces of duck in the center of each, drizzle with Serrano salsa and sprinkle on onions, cilantro and cheese.