Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
Duck has an unfair reputation for being fussy, but not this recipe. We bathe it in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, and serve it with fixings for build-it-yourself tacos. FYI: Many butchers stock only frozen duck, so make sure to call ahead and pick it up two days before cooking so it can defrost. Plus, a single-edge razor blade, which is very thin and sharp, works particularly well for scoring the duck skin and fat.