Duck Carnitas - Slow Cooked

2 Tablespoons Kosher Salt
2 Tablespoons Brown Sugar
1 Tablespoons Cumin
1 Tablespoon Paprika
1 Tablespoons Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Ground Mustard
1 teaspoon dried Oregano
1 teaspoon Cayenne Pepper
~3 lbs duck breasts
2 large Onions, thinly sliced
3 Poblano Peppers, seeded and thinly sliced
2 Chipotle Peppers in Adobo Sauce, finely chopped
3 Tablespoons Canola Oil
1 jar (16 oz) Salsa

2-4 Tablespoons Cornstarch
16 flour Tortillas, warmed
3 cups crumbled queso fresco or shredded monterey Jack Cheese

2 Limes, cut into wedges
Avocado, sliced
sour cream
cilantro

Add the first 9 ingredients from kosher salt to cayenne pepper to a mason jar and put lid on.  Shake mason jar to combine ingredients well.  Sprinkle over duck breast and rub in. Store remaining seasoning blend in a cool dry place for up to a year.  

Place onions and peppers in a slow cooker.  

In a large cast iron skillet heat oil over medium heat.  Brown breasts on both sides.  Transfer to slow cooker with drippings from pan.  

Top with salsa and cook covered on high for 2 hours and on low for 3 hours.  

Remove roast and shred with 2 forks.  Remove about 1/4 cup of juice and mix in 2-4 Tablespoons of cornstarch. Slowly pour back into slow cooker while whisking.  Pour desired amount of thickened sauce over meat.  You can use the remaining sauce to pour on tacos later.    

Make tacos with desired toppings.