Sun Sentinel Palm Beach Edition
Duck, duck, yum
Duck carnitas tacos
Musical chairs strikes the over-5 set with nostalgia. Ah, kindergarten. But for those in the musical-chairs cohort, it’s pure terror. Stumble along to some treacly tune; lunge for safety. It schools its students: Greed is good. Grab the first option. Resources are scarce, and shrinking.
Worse yet: duck, duck, goose. The slowbuilding dread of Duck, Duck, Duck; the fastpaced panic of Goose! This game sharpens the message: Hunt or be hunted.
More book-corner regular than playground powerhouse, I preferred snack. Like duck roasted tender, sizzled crisp and heaped onto soft tortillas. It’s a game without losers, a lesson in bounty. Prep: 15 minutes 2 servings Roast: Cook: 2 hours, 45 minutes Portion: Pull out duck legs. When cool, discard the odd and possibly curdled contents of the pan. Pull off those crisp skins. Break up meat into bite-size chunks (this should be easy work). Discard bones and any lumps of fat.
Set a medium skillet over medium heat. Lay in skins, crisp side up, and sizzle 1-2 minutes, to crisp the underside and render any clinging fat. Shift skins to a cutting board and slice to slivers (like bacon, only better). Slide the meat chunks into the pan and brown, 1-2 minutes. Heap duck on a platter, and scatter on shards. Add the radishes, onion and cilantro to the platter. Heat tortillas (wrap in a clean, damp kitchen cloth and zap 2 minutes) to serve alongside, with the salsa. Enjoy.