The Duck Burrito

• 1 tablespoon salt
• 4 garlic cloves, smashed
• 2 shallots, sliced
• 6 fresh thyme sprigs
• 2 small fresh rosemary sprigs
• One 5-pound whole duck, split into 6 pieces (2 legs, 2 thighs, and 2 breasts)
• Freshly ground black pepper
• 4 cups duck fat (or 2 cups lard plus 2 cups duck fat)
• Six to eight 10-inch flour tortillas, warmed (see page 59)
• 3 scallions (white and pale green parts only), cut into matchstick-size strips
• Roasted Tomatillo Cilantro Salsa (page 167)

1. Sprinkle 1/2 tablespoon of the salt over the bottom of a 9 x 13-inch glass baking dish (or any container large enough to hold the duck pieces snugly in a single layer).
2. Scatter half of the garlic, shallots, thyme, and rosemary in the dish.
3. Arrange the duck pieces, skin side up, on top of the salt mixture.
4. Then sprinkle the duck with the remaining salt, garlic, shallots, thyme, and rosemary and a little black pepper.
5. Cover tightly with plastic wrap and refrigerate for 1 day.
6. Place the duck fat in a medium-size heavy saucepan and stir over medium-low heat until completely rendered.
7. Preheat the oven to 225F.
8. Remove the baking dish from the refrigerator.
9. Pick off and reserve the garlic cloves.
10. Using cold running water, rinse the duck pieces (discarding the shallots, thyme, and rosemary) and pat them dry.
11. Arrange the duck pieces and the reserved garlic cloves in a single snug layer in a large, wide ovenproof pot.
12. Pour the melted fat over the duck (the pieces should be covered by fat) and place in the oven.
13. Cook, uncovered, for 2 1/2 hours, or until the duck is tender and can be easily pulled from the bone.
14. Remove from the oven and allow to cool slightly.
15. Then remove the duck pieces from the fat.
16. (Cool the fat completely, then cover and refrigerate for another use.)
17. Remove all of the meat from the bones, and discard the skin and bones.
18. Shred the duck meat.
19. (Duck confit will keep in the refrigerator for up to 6 months.
20. To store, return the shredded duck to the fat, cool completely, and then refrigerate.
21. To reheat, stir the shredded duck in its fat over medium heat until the fat melts completely.
22. Cool slightly.
23. Remove the shredded duck from the fat.)
24. Place 1 tortilla on a work surface.
25. Spoon a generous amount of shredded duck confit down the center, and sprinkle some scallions on top.
26. Roll up like a soft taco, into a cylinder.
27. Trim the edges and cut the burrito in half crosswise.
28. Cut the halves on the diagonal, and arrange them standing upright, on a platter.
29. Repeat with the remaining tortillas, duck confit, and scallions.
30. Serve with the tomatillo-cilantro salsa for dipping.

salt, garlic, shallots, thyme, rosemary sprigs, freshly ground black pepper, duck fat, flour tortillas, scallions, cilantro

Taken from www.epicurious.com/recipes/food/views/the-duck-burrito-386955 (may not work)