Create your own NYC-style Casm Duck Cornidas

Gasm, on East 21st Street in Plauderan district of New York City, opened in 2014. It is Mexican, yes, but Midwest is not Mexican, and is in fact smoked in tex-men and sedor cheese and sour cream.

It does not explain itself wearing a Mexican black. That is, it is already popular for the Mexican City Restaurant, Pujol, which is explained by Chef Enrican Olvara, which is already popular, which shakes or cures people’s existential fear with their popular 1,000 day Mole.

They served food, which was written as food critics invented the adjectives. Duck was carnidas – we’ll get in a minute – and Gopia al -PastorNow the famous corn salum merring, this is what happens when you turn a tam, somehow taste like a nostalgia.

Casmi created it 50 best restaurants in the world List. It was reviewed, respected, reconstructed, memory. The staff danced in the kitchen. Sometimes each other. Sometimes with the duck. It was a success, some things are not suppressing the soul in New York.

Now, about the duck carnidas.

Traditionally, the cornidas is made with pork, and slowly cooked in fat until the meat is dropped, collapsing, collapsing, and falling.. This is an agricultural food – all the time fire and patience. Casm replaced the pig to the duck. And the duck, unlike pork, is not an forgive animal. It is packed with camel, rich, and dark meat, and it tastes like remembering things.

Ducks in this way – slowly, sinks in its own fat, then shredded and crisp – the act of cooking judo. You don’t fight the duck. You allow it, even more.

It is the genius.

Casmi did not find dUCK Cornidas. But it introduced it to a city, where the duck is usually stuffed in lacquer or ravoli, and the cornitas are usually covered with $ 3 US dollars and foil. By creating this diet carefully and with her tradition, by collecting 9 89 for it – they raised it. Or it ruined it. Or both. Capitalism is tricky that way.

But at that moment, the Duck turned more than the carnidas food. It became an argument: old ways and new ones can meet somewhere in the middle of the day, more than preferably tortillas. If you try to create this recipe, let me know what you think in the comments!

Duck Cornidas (inspired by Casm NYC)

Materials

Duck:

• 1 whole duck (about 4–5 pounds), cut into quarters
• Kosher salt
• Black pepper on the freshly

Series and flavors:

• 1 head garlic, half crossed
• 1 large white onion, sliced
• 2 orange, half
• 1 cinnamon stick
• 3 bay leaves
• 1 tablespoon black peppers
• 1 tbsp dry oregano
• If desired: 2–3 Full cloves, 1 dried ango Chile (torn), Meskal’s splash

Fat:

• Adequate duck fat (or as an alternative to olive oil and swine) to cover the duck

See what you are doing here in this video.

Instructions

1. Duck Season:
   Pot duck slices are dried and mixed with the seasonal kosher salt and black pepper. To allow the skin to dry slightly, please refrigerate at least 2 hours or overnight.
2. Preheat stove:
   Heat the oven to 275 ° F (135 ° C).
3. Unite the items in the pot:
   In a large Dutch oven or heavy stove-protective pot, place the duck slices in a layer. Add garlic, onion, orange areas (squeeze the juice in the pot before adding, cinnamon stick, bay leaves, peppers, oregano and preferred aromatherapy.
4. Add fat:
   Pour the duck fat over the contents until the duck is completely submerged (or replace the fat).
5. Slowly cook:
   Bring the pot to a soft smooth pot in the oven, then transfer to the oven. Cook for 2.5 to 3 hours, or the duck is soft, until the fork is easily pulled by the fork.
6. Shredded and crisp:
   Remove the duck from the fat and let it cool a little. Disconnect the meat into bite. In a large skillet over medium high heat, add a small amount of reserved duck cholesterol and add the shredded meat as long as it is golden and brown.

Stephen Randal He has lived in Mexico since 2018 via Kentucky, and Germany before. He is an enthusiastic amateur cook, he gets inspiration from many foods with favorites including Mexican and Mediterranean.