Preheat the oven to 160ºC. Place the duck legs,onions,garlic,cinnamon and cumin in a casserole dish with a lid,and season to taste with salt. Squeeze the orange quarters over the duck,add the orange skins,mix well,place on the lid and cook in oven for about 2 hours,until the meat comes easily off the bone.
Remove the duck from liquid and fat in the casserole,let it cool a little and pull the meat off the bone in large chunks.
Strain the duck fat through a sieve. Heat 2 tbsp in a large frypan over medium-high heat,add the duck and cook for about 8 minutes,stirring occasionally until the meat is golden brown and crisp. Season to taste. Place on a plate surrounded by the quartered limes,ready to serve.
For the salsa, put tomatillos and garlic in a small pot with 3 tbsp of water and simmer for about 10 minutes,stirring from time to time. Add the chillies and adobo liquid and process in the pot with a stick blender until smooth. Season and add the lime juice. Pour into a serving bowl.
Shred cabbage and onion and place in a salad bowl. Sprinkle coriander on top.
To serve, heat the tortillas - these can be microwaved,steamed or cooked in a pan. Add duck,salad and salsa with a squeeze of lime,then wrap your tortilla.
HOT TIPS
* The chipotle will come in bigger tins than you need. Cover the remainder with a little olive oil for future use.You can use it chopped and blended with butter for meat and seafood barbecues - delicious!
* Try using chicken instead of duck. Just be sure to reduce the cooking time by 30 minutes. You can also use corn tortillas if you prefer.
* Tomatillo,a member of the nightshade family,is a staple in Mexican cooking. They're also known as"tomate verde"(green tomatoes).
SOMETHING TO DRINK
Gamay
Gamay may not be a well-known grape,but Sorrenberg in Beechworth,Victoria,is producing outstanding examples. The 2012 vintage ($44) is light and bright,with flavours of redcurrants and cherries and soft,silky tannins. It's a very happy match for duck.
Photography by William Meppem;Jennifer soo. Styling by Hannah Meppem. Food preparation by Dominic Smith.