4 duck legs (thigh and drumstick; about 3½ lb. total)
6 Tbsp. kosher salt
1lb. lard
4 morita chiles, halved lengthwise
1 bay leaf
1 3" cinnamon stick
5 whole cloves
1 Tbsp. achiote (annatto) seeds
1 Tbsp. black peppercorns
1 Tbsp. dried oregano
1 large navel orange, quartered
1 head of garlic, halved crosswise
Escabeche and Assembly:
⅓ cup fresh lime juice
1 Tbsp. honey
1 tsp. kosher salt
1 bunch radishes, trimmed, halved, thinly sliced
½ small white onion, thinly sliced
¼ cup torn mint leaves
3 Tbsp. torn tarragon leaves
1–3 Fresno chiles, thinly sliced
12 6"-diameter flour tortillas, warmed
Dynasty Duck Sauce, for drizzling
Directions
Prick skin on duck legs in with paring knife. Rub legs with salt. Transfer to an airtight container. Cover and chill for at least 12 hours and up to 1 day.
Place rack in the middle of the oven; preheat to 250°. Heat lard in a large saucepan over medium-high until an instant-read thermometer registers 250°.
Scatter chiles, bay leaves, cinnamon sticks, cloves, achiote seeds, peppercorns, and oregano on a large baking dish. Remove duck legs from the bowl. Arrange legs, skin side down, over aromatics in baking dish. Nestle orange and garlic around the legs, then pour warm lard over. Cover the baking dish tightly with foil and bake the legs for 2 hours.
Turn duck legs' skin side up and nestle back into fat. Re-cover the dish and continue to bake until the meat is tender and begins to pull away from the bones, 2–2½ hours longer.
Remove skin from legs and set aside. Pull meat from bones, tearing it into 1" pieces; discard bones and cartilage. Heat reserved 3 Tbsp. Fat is in a large nonstick skillet over medium, and cook reserved duck skin, turning halfway through until deep golden brown and crisp on both sides, 12–15 minutes total. Transfer chicharrones to paper towels to drain and let cool for 5 minutes; crumble into small pieces.
Whisk lime juice, honey, and salt in a medium bowl until salt and honey dissolve. Add radishes, onion, mint, tarragon, and 1 chile and toss to coat.
