Duck Barbacoa

·        1 large red onion, roughly chopped

·        ½ cup fresh lime juice (from about 4 limes)

·        ½ cup apple cider vinegar

·        6 garlic cloves

·        4 to 6 canned chipotle chiles in adobo or 3 tablespoons adobo sauce (can use other chilies or exclude completely if you don’t like spice)

·        1 teaspoon ground chipotle or smoked paprika

·        2 dried bay leaves

·        1 teaspoon ground cumin

·        1 teaspoon ground cloves

·        1 tablespoon kosher salt, plus more for seasoning

·        2 tablespoons neutral oil, such as vegetable or canola oil

·        Freshly ground black pepper

·        1 litre of beef or chicken stock

·        Tortillas, rice, beans, avocado, sour cream, salsa, lettuce, queso and tomatoes, for serving

·        4 to 6 ducks depending on size (can also use just breasts or legs.

1.    Combine the onion, lime juice, vinegar, garlic, canned chipotle, ground chipotle, bay leaves, cumin, cloves and 1 tablespoon salt in a blender and purée until smooth.

2.    Remove breasts and legs from the ducks and brown meat in a large oven-safe pot.

3.    Add the puree, and stock to the pot, until the meat is covered. Cook in the oven at 120 Centigrade for between 2 and 4 hours, check the meat every 30 minutes, after the 2nd hour, and turn the oven off when the meat falls apart.

4.    Let cool until safe to handle, remove meat and shred with a fork, remove any bones, return meat to the pot and reheat. Place meat on a plate with some of the liquid and serve with the tortillas and add taco fillings as desired. This makes a wonderful entrée and doesn’t actually take that long to prepare.