Elevating Tradition: Inclusivity doesn't need to compromise authenticity

Pato Pibil (Yucatán-style Duck with Achiote, Guajillo & Ancho)

A refined, deeply aromatic take on cochinita pibil—using duck. We’ll build a classic recado rojo (achiote) with toasted chiles and brighten it with sour orange and pineapple cider.

Yield

4–6 servings | Active: ~45 min | Marinate: 12–24 hrs | Cook: 2.5–3 hrs

Ingredients

Duck & Wrap

• 6 duck legs (about 1.6–1.8 kg total), patted dry

• 2½ tsp kosher salt (for seasoning duck)

• 1 large white onion, sliced 5 mm (¼ in) thick

• 2 bay leaves

• Banana leaves (enough to line and cover a roasting pan; foil if unavailable)

Recado Rojo Marinade

• 4 dried guajillo chiles, stemmed & seeded

• 2 dried ancho chiles, stemmed & seeded

• 90 g achiote (annatto) paste (about ⅓ cup, crumbled)

• 6 garlic cloves

• 240 ml sour orange juice (sub: 180 ml fresh orange + 60 ml fresh lime)

• 120 ml pineapple cider (or 60 ml pineapple cider vinegar + 60 ml water)

• 1½ tsp ground allspice

• 1 tsp ground cumin

• ½ tsp ground clove

• 1 tsp Mexican oregano

• ½ tsp ground canela (true cinnamon) or Ceylon cinnamon

• 1 tsp freshly ground black pepper

• 2½ tsp kosher salt

• 60 ml rendered duck fat or neutral oil

Pickled Habanero Onions (Xnipec-style)

• 1 large red onion, very thinly sliced

• 1 small habanero, thinly sliced (seeded to taste)

• 120 ml fresh lime juice

• ½ tsp kosher salt + ½ tsp sugar

• Pinch Mexican oregano (optional)

To Serve (chef’s choice)

Warm corn tortillas, charred pineapple wedges, cilantro, lime wedges, black beans.

Step-by-Step

1) Wake up the chiles

• Heat a dry skillet on medium. Lightly toast guajillo and ancho pieces 20–30 seconds per side until fragrant (don’t scorch).

• Cover with just-boiled water and soak 15 minutes; drain.

2) Blend the recado rojo

• In a blender, combine soaked chiles, achiote paste, garlic, sour orange juice, pineapple cider, spices, salt, and duck fat/oil.

• Blend until utterly smooth and thick, 60–90 seconds. Taste: it should be tangy, slightly bitter-earthy from achiote, and warmly spiced. Adjust salt/acid with a pinch more salt or a splash of lime if needed.

3) Season & marinate the duck (12–24 hrs)

• Prick the skin of each duck leg a few times (don’t pierce the meat). Season all over with 2½ tsp salt.

• Massage ¾ of the marinade into the legs. Reserve the rest. Cover and refrigerate 12–24 hours.

4) Prep the banana leaves

• Pass leaves briefly over a gas flame or hot electric burner until glossy and pliable (5–10 seconds per section). Wipe clean.

• Line a deep roasting dish with overlapping leaves, leaving overhang to fold over the top.

5) Assemble

• Scatter onion slices and bay leaves over the lined pan.

• Lay duck legs skin-side up. Spoon the reserved marinade over and around.

• Fold banana leaves to seal; cover tightly with foil.

6) Slow roast

• Heat oven to 160 °C (320 °F).

• Roast 2½–3 hours, until the legs are very tender and a skewer meets little resistance (internal around 90 °C / 195 °F).

7) Crisp, reduce, and glaze

• Lift legs to a tray, skin-side up. Increase oven to 220 °C (430 °F) (or use a hot broiler).

• Strain the cooking juices into a saucepan, spoon off excess fat. Simmer with 60–120 ml additional pineapple cider until glossy and spoon-coating, 8–12 minutes. Balance with a squeeze of lime and salt.

• Crisp duck 5–7 minutes until lacquered and lightly blistered. Brush with a little glaze.

8) Pickled habanero onions

• Rinse sliced red onion under cold water; drain.

• Toss with lime juice, salt, sugar, oregano, and habanero. Rest 20–30 minutes (or up to 3 days chilled).