Frogleg ), citing the Rules of Acquisition to
rec.food.cooking, says...

> So what is it called when I cover unbrowned cubed pork (available
> fantastically cheap and labeled "pork stew meat") with homemade red
> chile sauce and bake, covered, at oh, say, 300F for several hours or
> until it sort of comes apart when pressed on? And then uncover for
> another 20-30 minutes to concentrate the sauce? *I* call it carnitas.
> But obviously I'm wrong. :-)

Not necessarily. "Carnitas" is simply Spanish for "little (bits of)
meat", and in fact, need not be pork.

I seem to recall a recipe for duck carnitas....

Here we go!
<http://www.melindalee.com/recipearchive.html?action=124&item_id=448>

I haven't tried this one. If you do, let me know how it is.

............Karl

DUCK CARNITAS
Here’s another carnitas recipe that (like the carnitas made with baby
back ribs) employs the French method of cooking the meat in fat, like
duck confit. The rich flavor and the fat skin if the duck are transformed
by this technique into crusty chunks of moist meat. The pieces are
terrific just nibbled by themselves, maybe dipped in the salsa - or tuck
them into a warm tortilla with the salsa.


SERVES 4

6 duck legs
6 tablespoons, chipotle rub (*recipe below)
2 pounds, lard or 4 cups, olive oil
1 white onion – thickly sliced (3/4-inch thick slices)
10 cloves, garlic
1 cup, salsa verde (**recipe below)

In a shallow, non-reactive dish, place the duck legs. Sprinkle over the
chipotle rub, coating the duck legs evenly. Cover and refrigerate
overnight.

The next day, preheat the oven to 225 degrees. In a heavy, ovenproof pan,
melt the lard (or heat the oil) together with the onion, garlic and the
duck on top of the stove until warm throughout.

Then place the pan in the oven and cook, uncovered, until the duck is
very tender – about 3 hours. Remove from the oven and allow the duck to
cool in the cooking fat.

To serve: remove the duck from the fat and place the pieces in a non-
stick skillet over medium heat. Heat slowly, turning frequently, until
well browned and crisp on both sides – about 8 minutes.

Transfer the browned pieces to a cutting board. When cool enough to
handle, cut the meat from the bones and chop coarsely. Serve with the
salsa.


*CHIPOTLE RUB

This rub is easy to make and adds a smoky complexity to many other dishes
as well – from corn on the cob, to pork, seafood – or other foods of your
choice. Chipotle chiles are dried, smoked jalapeno chiles.

Makes about 1/2 cup

1 tablespoon, corn oil
3 chipotle chiles – seeded, veins removed
2 tablespoons, kosher salt
1 tablespoon, dried Mexican oregano leaves – toasted and ground
5 cloves, garlic

Heat the oil in a sauté pan over medium-high heat. Add the chiles, one at
a time, and fry them, turning once, until puffed and brown – about 1
minute. Do not allow the chiles to burn, or the result will have a bitter
taste. Remove the chiles from the pan with tongs – shaking off the excess
oil. Set them aside until they are cool and crisp. Discard the oil.

In a coffee grinder, mini food processor or spice mill, grind the chiles
in batches until they are powdery. Add the salt, oregano and garlic to
the powder chiles and process together until the mixture becomes a rough,
salt-like spice rub. [Cook’s Note: If the mixture seems wet, spread it in
a thin layer on a baking sheet and allow it to dry out in a cool (150-
degree) oven for an hour or so.]

Store unused mixture in a covered container at room temperature. It will
keep almost indefinitely. Regrind (or “re-process”) before use to
“freshen” the flavors, if necessary.

**SALSA VERDE

This bright green, astringent salsa is excellent with all rich-flavored
foods.It is best enjoyed the day it is made; flavors fade as time goes
by.

Makes about 2 1/2 cups

10 tomatillos (Mexican green tomatoes)
2 serrano chiles, including their seeds
1/4 cup, coarsely chopped fresh cilantro
1/2 cup, water
1/4 teaspoon, salt
1/4 cup, finely diced white onion

Remove husks from the tomatillos and rinse them, then gently poach the
tomatillos in water until soft. Drain the tomatillos (reserving any
pieces that have come off in the water – use a strainer to catch broken
pieces, if necessary).

Place all the ingredients, except the onion, in a blander or food
processor, and puree until smooth. Fold in the onion.



Recipe adapted from Bocaditos by Reed Heron (Chronicle Books)