Duck Breast Recipe

Waterfowl Carnitas: a Goose/Duck Breast Recipe with an Easy Waterfowl Marinade

Ready for a goose/duck marinade and pull-apart breast meat? How about Waterfowl Carnitas?

Carnitas (literally ‘little meats’) in Mexican cooking refers to pork braised or roasted until it falls apart, then used in tacos, enchiladas, whatever.  In this case, we’re using the carnitas method in a goose/duck breast recipe, first marinating the goose/duck breast then slow cooking it, and when it’s fall-apart tender and oh so delicious, piling it into a flour tortilla with salsa, refried beans and lettuce.  So let’s start with the marinade.

PS: Use a Dutch oven or heavy-bottomed skillet with lid for this recipe. And how long the meat takes to get pull-apart tender depends on the bird.  If you don’t want to babysit it on the stove, preheat the oven to 300F, and check it for liquid and tenderness every hour for 2 hours, but when it starts to get fork tender, every half hour.

Waterfowl Carnitas: a goose/duck breast recipe with an easy waterfowl marinade

For the Marinade:

  • 1 orange, quartered
  • 1 cup Coco-Cola
  • 2 cloves minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried minced onion
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried leaf oregano
  • ½ teaspoon chili powder
  • 1 pound goose or duck breast

For Cooking and Serving:

  • 4 tablespoons oil
  • 4 flour tortillas
  • 1 cup salsa
  • 1 cup refried beans
  • 2 cups shredded lettuce

Preparation

In a deep bowl, squeeze the juice from the orange quarters into the Coca-Cola and add the peels, garlic, cumin, onion, pepper, salt, oregano and chili powder. Stir to mix, then submerge the breast meat into the marinade. Cover and refrigerate 24-48 hours.

Cooking

  1. Pull the meat out of the marinade, and hold it over the bowl, so as much of the marinade is saved as possible. It will be the sauce.  Dry the meat with paper towels.
  2. In a large skillet, heat the oil to medium-high, and add the whole breasts. Sear the outside of the meat until well browned. Add the marinade and bring the pot back up to a simmer, then lower the heat so the sauce simmers gently.  Cover the pot and simmer until tender.  Check the liquid level now and then, adding more Coke if needed.  Even with a heavy cast iron Dutch oven lid (mine weigh over 3 pounds), moisture escapes.  I’ve found covering the pot with foil, then putting the cast iron lid on over that helps.

Assembly:

To serve, spread the refried meat on the inside of the tortillas, then remove the meat from the pot and shed it with a fork. Arrange it on the tortilla with the salsa, shredded lettuce, tomatoes and any other favorites from cheese to sour cream, hot sauce or chopped red onion.

PS  It’s spring here.  The wind is blowing. Hope you had an uneventful weekend.
For more recipes, check out the wild game cookbook page on our website.
Or, go directly to the marinades, brines and rubs recipes, 100 of them, for everything from big game to upland birds, bears, wild pigs and waterfowl.  It’s all in Tenderize the Wild:   https://www.riflesandrecipes.com/product/tenderize-the-wild-marinades-brines-rubs/
Waterfowl Carnitas: A Delicious Goose/Duck Breast Recipe | Rifles and Recipes

Try this mouth-watering delicious goose/duck breast recipe for supper tonight. You're going to love it!

Type: main dish

Cuisine: Mexican

Keywords: duck breast recipe, goose breast recipe, waterfowl carnitas

Recipe Ingredients:

  • 1 orange, quartered
  • 1 cup Coco-Cola
  • 2 cloves minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried minced onion
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried leaf oregano
  • ½ teaspoon chili powder
  • 1 pound goose or duck breast
  • 4 tablespoons oil
  • 4 flour tortillas
  • 1 cup salsa
  • 1 cup refried beans
  • 2 cups shredded lettuce

Recipe Instructions:

Preparation:

  • In a deep bowl, squeeze the juice from the orange quarters into the Coca-Cola and add the peels, garlic, cumin, onion, pepper, salt, oregano and chili powder. Stir to mix, then submerge the breast meat into the marinade. Cover and refrigerate 24-48 hours.

Cooking:

  • 1. Pull the meat out of the marinade, and hold it over the bowl, so as much of the marinade is saved as possible. It will be the sauce. Dry the meat with paper towels. 2. In a large skillet, heat the oil to medium-high, and add the whole breasts. Sear the outside of the meat until well browned. Add the marinade and bring the pot back up to a simmer, then lower the heat so the sauce simmers gently. Cover the pot and simmer until tender. Check the liquid level now and then, adding more Coke if needed. Even with a heavy cast iron Dutch oven lid (mine weigh over 3 pounds), moisture escapes. I’ve found covering the pot with foil, then putting the cast iron lid on over that helps.

Assembly:

  • To serve, spread the refried meat on the inside of the tortillas, then remove the meat from the pot and shed it with a fork. Arrange it on the tortilla with the salsa, shredded lettuce, tomatoes and any other favorites from cheese to sour cream, hot sauce or chopped red onion.

Editor's Rating:
5
1 reply
  1. Larry Munn
    Larry Munn says:

    What makes the blog always worth checking into, even if a person doesn’t have some left over geese in the freezer, is the “kitchen savvy”. Eileen is always sharing tips on food preparation, or hunting stories, or living close to one’s food chain, or getting the most of a Dutch oven, or making something good from store bought quick stuff. This time, I have not a single frozen goose, but- I learned good pointers about cooking meat to the point of fork shredding. A good brine/ marinade recipe. A tip on using aluminum foil to seal moisture in a Dutch oven, It’s like this every week. The onion chunk chile from a couple of weeks ago is a great recipe by the way. On the”Please repeat” list. Always informative.

    Reply

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