**Duck Legs Barbacoa** If duck breast is a steak, duck legs are like brisket—cook them slowly, over moderate heat, in a moist environment.

Braise them, stew them or put them into soups. Slow barbecue them and pull the

meat from the bones. Shredded slow-cooker duck legs cooked like Mexican beef

barbacoa—cumin, cloves, chiles, garlic—are a beautiful thing on a taco, a burrito, on a bun.

---

Ingredients

• 2-3 pounds duck legs

• 2 to 4 canned chipotle peppers in adobo

• 1 red onion, chopped

• 5 garlic cloves, chopped

• 2 bay leaves

• 1 teaspoon ground cumin

• 1 teaspoon ground cloves

• 1 tablespoon kosher salt

• ½ cup lime juice

• ½ cup cider vinegar

• 1 quart beef, chicken or duck stock (see below)

• Cilantro, shredded cheese and hot sauce for garnish

---

Directions

1. Put everything in a slow cooker or Dutch oven and cook, covered, until the

   meat falls off the bone. In a slow cooker, this will take 4-6 hours on “high,”

   and about the same time in the oven set to 300°F.

2. Pull all the meat from the bones and shred with forks or your fingers.

   Serve with tacos, in a burrito or on a bun.

---

This Recipe Is Published Here

bon appetit