Duck Carnitas Tacos With Radish Escabèche

Ingredients

• 4 duck legs (thigh and drumstick; about 3½ lb. total)
• 6 Tbsp. Diamond Crystal or 3 Tbsp. Morton kosher salt
• 1 lb. 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, preferably Mexican
• 1 large navel orange, quartered
• 1 head of garlic, halved crosswise
• 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, preferably Sonoran style, warmed

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