Duck Carnitas

History & Origin

Duck carnitas are a sophisticated reinterpretation of the famous Michoacan carnitas using duck instead of pork, fusing the Mexican technique of confiting in fat with the natural richness of this bird. Although traditional Michoacan carnitas are prepared exclusively with pork in its own lard, duck was fundamental in the pre-Hispanic Mexican diet. The Aztecs raised ducks on the chinampas of Xochimilco and prepared them roasted, in tamales and in chilli stews. The confiting technique is surprisingly similar in both the French confit de canard tradition and Mexican carnitas, despite developing independently. Duck carnitas emerged in contemporary restaurants of Morelia and Patzcuaro as a way to elevate local carnitas tradition, taking advantage of the abundant fat duck produces. The skin becomes extraordinarily crispy whilst the meat remains juicy and tender, creating a texture contrast that surpasses even the original.