Pan-Seared Duck Leg Carnitas Bowl with Black Garlic-Tamarind Glaze & Charred Tomatillo-Yuzu Kosho Relish

Instructions

1. 1

   Season 4 whole Duck legs with 1.5 tbsp Kosher salt. Place duck legs, 0.5 cup Sake, 1 cup Water, 2 whole Star anise, and 1 2-inch piece Fresh ginger into a heavy Dutch oven over medium-high heat. Bring to a simmer, cover tightly, reduce heat to low, and cook for 35 minutes until duck meat is very tender and easily pulls from the bone.

   35 min

   Tip: Gentle simmering tenderizes the collagen-rich leg meat without drying out the muscle fibers before our high-heat pan-sear.

2. 2

   Heat a dry cast-iron skillet over high heat. Place 4 medium Tomatillos cut-side down and cook for 10 minutes, flipping once, until blistered and deeply charred on both sides.

   10 min

   Tip: Deep charring caramelizes natural sugars in the tomatillos, balancing their sharp tartness with smoky depth.

3. 3

   Roughly chop the charred tomatillos and combine in a medium bowl with 1 tsp Yuzu kosho, 2 tbsp Lime juice, and 0.5 cup Fresh cilantro. Stir well to create a chunky relish and set aside.

   5 min

   Tip: Yuzu kosho provides salted, fermented citrus floral notes and chili heat that effortlessly cuts duck fat.

4. 4

   In a small saucepan over medium-low heat, whisk together 2 tbsp Tamarind paste, 1.5 tbsp Black garlic paste, 1 tbsp Red miso paste, 2 tbsp Mirin, 1 tbsp Soy sauce, and 1 tbsp Honey. Warm for 5 minutes while whisking until smooth, glossy, and slightly reduced.

   5 min

   Tip: Black garlic adds a molasses-balsamic funk, while tamarind brings vibrant sourness to balance the umami miso base.

5. 5

   Transfer duck legs from broth to a cutting board. Once cool enough to handle, discard bones and shred meat into medium-sized clusters.

   5 min

   Tip: Keep the shredded clusters somewhat coarse so they develop crunchy crisp edges without drying out entirely.

6. 6

   Heat a skillet over high heat with 1 tbsp Duck fat or neutral oil. Spread shredded duck meat across the pan in a single layer. Press down gently with a spatula and let pan-sear undisturbed for 4 minutes until the bottom layer forms a crispy, golden-brown crust. Toss gently, cook 3 more minutes, then toss with 2 tbsp of the prepared Tamarind Glaze right in the pan.

   8 min

   Tip: Avoid crowding or constantly stirring the pan! Leaving the duck undisturbed is crucial for developing that intense pan-seared carnitas texture.

7. 7

   Divide 4 cups Cooked jasmine rice into 4 serving bowls. Spoon crispy pan-seared duck carnitas over rice, glaze with remaining Tamarind Glaze, spoon over Charred Tomatillo-Yuzu Kosho Relish, and garnish with 4 medium Radishes.

   2 min

   Tip: Serve immediately while the pan-seared duck edges are super crisp!