Meatopia At Home recipes

Andy Stubbs’ Low’N’Slow duck carnitas with duck bacon black beans and heritage green tomato salsa verde

whatsapp-image-2020-07-08-at-19.42.58

This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs.  This recipe has been co-sponsored by the excellent Primo Grills, who have kitted Andy out with all the ceramic grilling and smoking kit he needs to make this recipe as amazing as it is.

 

Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

Andy Stubbs, better known on Instagram and around Birmingham as Andy Low’N’Slow, is Meatopia’s reigning champion of low and slow cooking. He’s been a firm favourite at the festival for some years now and so we had high hopes for this recipe, which he’s cooking using some smoking and grilling kit from sponsors Primo Grills. Duck carnitas are basically confit — the legs are cooked in their own fat while the breast is cured to make a type of bacon that goes through the black beans. It’s all served with a fresh corn tortilla and a salsa made with charred green tomatoes.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights. Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

Andy Stubbs’ Low’N’Slow duck carnitas with duck bacon black beans and heritage green tomato salsa verde
Ingredients

One free range duck, legs/wings and breast broken down
150g masa harina (for the tacos)
400g duck fat
100g pork fat
500ml good quality duck or chicken stock
Salt

For the brine:
4 bay leaves
2 avocado leaves
1 tbsp dried oregano (use Mexican if you can get it)
2 chipotle chillis
Small bunch of fresh thyme

For the duck bacon cure:
25g sea salt for every kilo of duck breast
1 tsp dried oregano for every 25g salt (use epazote if you can get it)
1 tbsp organic honey

For the beans:
200g organic black beans, dried or tinned
1 onion
1 tsp cumin seeds
1 large garlic clove
2 bay leaves
1 bunch fresh thyme

For the salsa:
4 green tomatoes, green by variety or unripe, or a mix of both
1 large garlic clove
1 white onion
2 fresh limes
1 bunch fresh coriander
2 fresh hot jalapeno chilli

 

Method

For this recipe, you’ll need to do a bit of pre-prep.

Duck bacon: 48 hours before cooking
If you want to make the duck bacon from scratch, you’ll need to cure it 48 hours before cooking. Alternatively you can substitute it for some good quality pork bacon. To cure the duck breast, start by weighing it. For every kilo of the breast, use 25g salt mixed with 1 tsp Mexican oregano (or epazote, if you can find it). Rub it in, add a squirt of organic honey and wrap tightly in cling film. Leave in the fridge for two days to cure and firm up.

Duck leg bring: 24 hours before cooking
Make a 5% brine by weighing out enough water to cover the duck legs, and adding 5% of the water’s weight in salt. Warm the water and dissolve the salt in it, add 4 bay leaves, 2 avocado leaves, 1 tbsp Mexican oregano, 2 dried chipotle chillies and a small bunch of fresh thyme. Allow to cool then submerge the duck legs and refrigerate for 24 hours.

The night before cooking: if you’re using dried beans, soak them overnight in cold water.

Three or four hours before you want to eat, set a smoker to indirect cooking and smoking at 110°C. Andy recommends using lumpwood charcoal and oak logs for this. Remove your duck legs from their brine and pat dry. Add them, along with the pork fat, to a heatproof dish or a pot that will go in the smoker and melt the fat until it becomes liquid.
When the cooker is rolling at 110°C, add the duck legs into the fat so they’re fully submerged. Close the lid and leave to cook low’n’slow for three hours. Check the duck from time to time — your end goal is for the meat to be falling off the bone.

About an hour before you want to heat, set up another grill with a low heat. Make sure you can adjust the height of the grill for different heats, as the beans and charring of the salsa will cook at different temperatures. In terms of wood, Andy says that single-species lumpwood charcoal, oak, ash or sycamore all work well for this recipe.

To make your masa (tacos), get your masa flour and a pinch of salt, and work in enough warm water to form a dough. You’ll know when it’s ready because it no longer sticks to your hands. Wrap it in cling film and set aside somewhere warm.

For the beans, slice the cured duck bacon (or regular bacon) into lardons or a dice. Fry in a little duck fat until well done, then add the cumin seeds, bay leaves and fresh thyme. Leave for two minutes until fragrant, then sauté the diced onion in over a low flame. After 10 minutes, add a large crushed garlic clove and sweat for another five minutes. Finally, add the beans and pour over enough stock to cover them. Leave to simmer very low until tender. Keep checking in the beans so the stock does not reduce too much, taste and adjust seasoning as you go. Bear in mind that the salt from the duck bacon will also add to the seasoning of the overall dish. The end consistency should be thick and not too watery. Finish the beans with chopped coriander and a squeeze of lime.

To make the salsa, return to the second grill that you used for the beans. Char the green tomatoes, one white onion, the rest of the garlic and the chillies in the coals to blacken and cook through, then set aside to cool slightly. Blend the ingredients together, season to taste, add a good squeeze of fresh lime then set aside.

When the duck leg is cooked, take the tray out and leave everything to cool.

Open up the vents of the BBQ that you cooked the duck legs on to get a hot fire going. While this heats up, separate your masa dough into smaller balls and press each of them (using a tortilla press, or you can roll them out) and cook them in a dry cast iron pan on the same grill as you used for the beans and salsa. Keep them warm in a tea towel until ready to serve.

Take the duck leg out of its fat and carefully place it over the grill to colour it. Be aware that the remaining duck fat will cause flare-ups over the fire, so have space around the grill to move away if needed. Once done, place on a tray and shred the meat.

Serve the tortillas piled up with the duck meat and the salsa, with the beans as a side.

Enjoy!