Duck carnitas

Put duck legs together in a baking dish; sprinkle both sides with salt and Mexican oregano and squeeze on fresh lime juice. Cover with plastic wrap and refrigerate 24 hours.

Dry the marinated duck legs completely with paper towels.

Melt the pork lard in a pot over medium heat; heat the oven to 300.

Wash and dry the baking dish, fit the duck legs back in, pour the melted lard over so they are submerged, and nestle halved garlic cloves among them.

Bake until the duck legs are really tender, about two hours. Cool until lukewarm.

Lift the legs out of the lard, pull off the skin and set it aside, and take the meat off in large pieces.

To serve, heat a little fat in a skillet and brown the duck pieces on the outside until golden brown.

In the same pan, fry the duck skin until completely crispy, drain on a paper towel, chop and crumble over the duck carnitas.