At Cosme, chef Enrique Olvera’s lauded New York City restaurant, chef de cuisine Daniela Soto-Innes serves a carnitas dish that costs a much as a porterhouse steak. But this is no ordinary version of the Mexican classic: rather than the traditional pork shoulder (a relatively cheap cut of meat), Soto-Innes uses a rare and expensive breed of duck to fabricate a unique incarnation of the dish.
In this episode of The Meat Show, host Nick Solares breaks down the flavor profile and eating experience of the duck carnitas. Watch the video above to see the lengthy cooking process that turns whole ducks into tacos: It includes plenty of duck fat and a little Mexican Coca-Cola to boot. “It takes four days [to prepare]; and I’m going to eat it in about four minutes,” Solares says. Dig in.
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