Duck Carnitas Tacos with Mango Habanero Salsa Recipe

Ingredients

• 4 Duck Legs (thigh and drumstick, approximately 3 ½ pounds)
• 1 pound Lard
• 1 Bay Leaf
• 1 3-inch Cinnamon Stick
• 1 tbsp Achiote Seeds
• 1 Large Navel Orange, quartered
• 6 tbsp Diamond Crystal kosher Salt (or 3 tablespoons Morton Kosher Salt)
• 4 Morita Chiles, halved lengthwise
• 1 tbsp Dried Oregano (preferably Mexican)
• 5 Cloves
• 1 tbsp Black Peppercorns
• 1 Head Garlic, peeled
• 2 Habaneros
• 1/4 cup Apple Cider Vinegar
• 1 Ripe Mango, peeled and diced
• 3 Garlic (Cloves)
• 1 tsp Kosher Salt
• Tortillas (preferably corn), warmed
• Cilantro, chopped
• Lime (Optional)
• Ripe Mango
• White Onion, diced