Eat This Word: Carnitas

by JBF Editors on May 18, 2010

WHAT? Mexican confit. Though the word carnitas can refer to any small bits of cooked meat—that are usually served in soft corn tacos at roadside stands throughout Mexico—the most common is pork. To make pork carnitas, large pieces of shoulder and other fatty parts of the pig are simmered in vats of lard until they are crisp on the outside and juicy and tender on the inside. The meat is removed from the fat, drained, and broken up into small shreds that are then stuffed into tacos. (Where there are carnitas, there are usually chicherones, or crisp, fried pork skins.) The western part of central Mexico, namely Michoacán, is known for carnitas, but truth be told they are tasty just about everywhere—even Queens, New York.

WHERE? Ivy Stark, Scott Linquist, and Hugo Reyes's Beard House dinner

WHEN? May 21, 2010

HOW? Roast Duck Breast and Duck Carnitas Enchiladas with Dried Fruit,

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Recipe: Pappardelle with Duck and Juniper Ragù

by jbfauthor on November 13, 2009

Flat, long, and wide, pappardelle are the perfect noodles for a hefty ragù. We especially love this duck and juniper–studded version from our friends at the Apicius International School of Hospitality. You can find juniper berries in the spice section of many specialty and gourmet food stores.

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