Duck Carnitas: Part 2...and snow

Today Liz and I went cross-country skiing. We wanted to go to the snow and do something, so we drove up to the Nordic Center at Snoqualmie and on the spot decided between snowshoeing and cross-country skiing.

Um, whee?

Skiing it was! And MAN, is it a WORKOUT. It was really, thoroughly entertaining. We took a lesson for about an hour then went out on the trail. Just around 2 1/2 hours of activity and we were wiped out. I'm probably going to hurt tomorrow, but it was worth it. SNOW!!!!!!


Homeward we traveled and I began the final stages of duck carnitas in which you submerge the duck legs in pork fat, surround with garlic cloves, cook for 2 hours, then shred and fry quickly in - that's right - pork fat.

Reheating the fat.

Yuuuuuuuuuuuuuum

Meantime while the duck is cooking you blend together tomatillos, jalapeno, cilantro and onion to make the MOST delicious salsa. Combine duck and salsa on tortillas with a dollop of sour cream and a squirt of lime juice and you have heaven in taco form.

I'd be happy if this were my last meal.