The video demonstrates how to make homemade duck carnitas. The process begins by preparing two whole ducks, removing excess skin, and separating them into legs, breasts, and wings. The skin is then removed from the meat and set aside to make chicharrón.
The duck meat is cooked in lard in a cast-iron pot, first by sealing the meat at high heat, then by lowering the heat to cook the meat slowly in the fat. The cooking liquid is flavored with garlic, bay leaves, sugar, and salt.
While the meat is cooking, a pico de gallo sauce is prepared with chopped tomato, onion, chile, cilantro, lemon juice, and black pepper.
Once the duck is cooked, it's shredded and served with the pico de gallo, warm tortillas, and crispy chicharrón. The dish is complete with a squeeze of lemon and a sprinkle of cilantro.
The video also notes that while duck meat may be less common in some parts of Latin America, it's a delicious and worth-trying alternative to traditional carnitas.
Here are the key facts extracted from the text:
1. The recipe uses two whole ducks to make homemade duck carnitas.
2. The ducks are prepared by removing the excess skin and separating the meat from the skin and bones.
3. The skin is used to make chicharrón, a type of fried pork rind.
4. The meat is cooked in lard, but duck fat is recommended for a more authentic flavor.
5. The lard is heated to a high temperature to seal the meat, then reduced to a lower temperature to cook the meat slowly.
6. The recipe uses a cast-iron pot and a burner with a high power output.
7. The meat is cooked for about 30-40 minutes, or until it is tender and easily shreds with a fork.
8. A sauce is made with pico de gallo, chopped tomato, white onion, chile serra, and fresh cilantro.
9. The sauce is mixed with the cooked meat and served with corn tortillas, avocado, and chicharrón.
10. The dish is called "duck carnitas" or "duck confit".
11. The cooking process takes about 40-45 minutes in total.
12. The recipe uses a combination of sugar, salt, and beer to flavor the meat.
13. The ideal temperature for cooking the meat is 200°F (100°C).
14. The recipe recommends using a thermometer to ensure the correct temperature.
15. The dish is traditionally served with corn tortillas, but can also be served with other types of tortillas or bread.