Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.
4 morita chiles, halved lengthwise1 Tbsp. dried oregano, preferably Mexican⅓ cup fresh lime juice¼ cup torn mint leaves12 6"-diameter flour tortillas, preferably Sonoran style, warmedPrick skin on duck legs in several places with the tip of a paring knife. Rub legs with salt, working into flesh and skin. Transfer to a medium bowl or airtight container. Cover and chill at least 12 hours and up to 1 day.
Scatter chiles, bay leaf, cinnamon stick, cloves, achiote seeds, peppercorns, and oregano across the bottom of a large baking dish. Remove duck legs from bowl and brush off excess salt. Arrange legs, skin side down, over aromatics in baking dish. Nestle orange and garlic around legs, then pour warm lard over. Cover baking dish tightly with foil and bake legs 2 hours.
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