• 4 lbs duck legs and thighs (bone-in, skin-on)
• 2 cups duck fat or lard
• 1 large white onion, quartered
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 2 tsp kosher salt
• 1 tsp black pepper
• Juice of 2 oranges
• Juice of 2 limes 

Substitute duck with chicken, see details at the end of this article.* 

• 1 lb mixed wild mushrooms (shiitake, oyster, chanterelle, or cremini), sliced
• 3 large poblano peppers
• 1 large white onion, thinly sliced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup Mexican crema or sour cream 

• 16-20 corn tortillas, warmed
• 1 white onion, finely diced
• 1 bunch cilantro, chopped
• 2 limes, cut into wedges
• Queso fresco, crumbled
• Salsa verde or your favorite hot sauce 

1. Season the duck: Pat duck pieces dry and season generously with salt and pepper. Let sit at room temperature for 30 minutes.
2. Toast the spices: In a large Dutch oven or heavy pot, toast the cumin seeds, coriander seeds, and cinnamon stick over medium heat for 1-2 minutes until fragrant.
3. Confit the duck: Add duck fat to the pot and heat to 225°F. Carefully add duck pieces, onion quarters, smashed garlic, and bay leaves. The duck should be mostly submerged in fat. Cover and transfer to a 225°F oven.
4. Slow cook: Cook for 3-4 hours until duck is completely tender and falling off the bone.
5. Shred and crisp: Remove duck from fat and let cool slightly. Remove skin and bones, then shred the meat. Reserve 1/2 cup of the cooking fat. Heat a large skillet over medium-high heat, add reserved fat and shredded duck. Cook until edges are crispy, about 8-10 minutes. Add orange and lime juice, cook until absorbed. Season with salt and pepper. 

1. Char the poblanos: Char poblano peppers over an open flame or under the broiler until skin is blackened all over. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and slice into strips.
2. Cook the mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 4-5 minutes until deeply golden. This builds the earthy flavors that pair beautifully with Pinot Noir. Stir and continue cooking until tender, about 5 more minutes.
3. Add aromatics: Add sliced onion to mushrooms and cook until softened, about 5 minutes. Add minced garlic, cumin, and smoked paprika. Cook 1 minute more.
4. Combine: Add poblano strips to the mushroom mixture. Season with salt and pepper. Remove from heat and stir in Mexican crema. 

1. Warm tortillas: Heat tortillas on a comal, griddle, or directly over a gas flame until lightly charred and pliable.
2. Build tacos: Place a generous portion of duck carnitas on each tortilla. Top with mushroom-poblano mixture, diced onion, cilantro, and crumbled queso fresco.
3. Serve: Serve immediately with lime wedges and salsa verde on the side. 

• Duck fat: Save any extra duck fat - it's liquid gold for roasting potatoes or cooking eggs
• Make-ahead: Duck carnitas can be made 1-2 days ahead and reheated
• Mushroom substitutions: If wild mushrooms aren't available, use a mix of cremini and shiitake
• Spice level: For more heat, leave some seeds in the poblanos or add a minced jalapeño
• Wine pairing: Try with a bold red wine like Tempranillo or a rich, oaked Chardonnay 

1. Enhanced mushroom browning - Getting deeper caramelization on the mushrooms will bring out those earthy, umami notes that echo the terroir characteristics in good Pinot Noir
2. Gradual citrus reduction - This concentrates the duck's flavors while maintaining the bright acidity that will complement the wine's natural acidity
3. Updated wine pairing note - Pinot Noir is indeed the ideal choice here. The wine's signature earthiness from mushroom and forest floor notes, combined with its bright acidity and moderate tannins, will enhance both the rich duck and the wild mushrooms without overwhelming the poblano's subtle heat.