Lenny’s Hideaway – Recipes With Local Cranberries

What do you get when you mesh a funky bar with legit Mexican food and spinning vinyl? A true original. Lenny’s Hideaway transports you from the barrio to the beach in downtown Cohasset. The cuisine is traditionally prepared, inspired by owner/chef duo Stephanie and Derek Burke’s roots and adventures in Irapuato, Mexico, Baja, California and the Mayan Riviera.

The couple’s culinary influences infuse the restaurant’s cuisine with authenticity. Their rice, bean and enchilada recipes (among others) were handed down through generations of Stephanie’s family, from grandmother to granddaughter. 

“Whenever Derek and I travel internationally, we always immerse ourselves in that culture, learning about that nation’s food philosophy,” says Stephanie. The resulting menu boasts dishes crafted from a lifetime of experiences and stories, prepared with wholesome, quality ingredients.

In their quest to adapt worldly experiences for the New England community, fresh cranberries are making an appearance on the menu. One of their newest dishes is duck carnitas, which is adorned with escabeche-style pickled crisp cranberry ‘salsa’, fresh lime wedges and cilantro leaves, with a scattering of crispy duck chicharron for crunch (see recipe below).

Lenny’s Hideaway often hosts live music and has a spectacular selection of craft tequila behind the bar. They recently added heaters and outdoor televisions to draw the football season crowd to its festive outdoor double size deck.

Duck Carnitas Tacos with Cranberry Escabeche and Chicharrón


4 duck legs, skin removed and reserved for Chicharrón

2 garlic cloves, peeled and halved

1 yellow onion, peeled and quartered

1 bay leaf

1 orange

1 stick cinnamon

2 bay leaves

2 T. light brown sugar 

6 oz. Mexican beer (i.e.: Bohemia)

1 cup lard

Salt, to taste

12-16 6” corn tortillas, for assembling tacos

Cranberry Escabeche and Duck Chicharrón for serving, prepared in advance (recipes below)

Fresh limes, cut in wedges


To Prepare Carnitas

Preheat the oven to 300° F. In a medium greased baking dish, place duck legs, onions, orange, cinnamon, salt and garlic. Top with remaining ingredients, pour the beer over the mixture, topping last evenly with spoonfuls of the lard and bake for 2 ½ to 3 hours until meat is completely cooked through and easily falls off the bone. Remove from oven, remove

legs from pan, setting aside to cool to room temperature. Carefully remove the duck meat from the bone, discarding bones and cartilage, liquid may be strained for other cooking uses, if desired. 

Note: Duck Carnitas may be prepared the day before serving, refrigerated in a tightly covered container overnight, and reheated just prior to preparing tacos.


Cranberry Escabeche

4 radishes, thinly sliced

½ jalapeño pepper, seeds removed and discarded, thinly


1 cup fresh cranberries, thinly sliced

2 T. agave

1 cup lime juice 

Salt, to taste


In a medium bowl, combine lime juice and agave, stir until

well blended.  Add remaining ingredients and stir until combined. 

Cover and let set for at least 30 minutes, up to 2 hours before serving. 

Taste and adjust seasoning before serving.  Store refrigerated in a tightly

sealed container for up to 2 days.


Duck Chicharrón

skin from 4 duck legs, sliced into strips (about 6”x2”)

1 c. water

1 t. salt

In a medium skillet, place sliced duck skin strips, and top with salt and water. Cook uncovered over low heat, simmering for about 20 minutes, until the skins have completely cooked through, all the water has cooked off and only fat remains.  Increase the heat to medium and cook until the skins are evenly crispy. Remove from the pan, drain on a paper towel lined plate, and cool to room temperature. Crumble into bite-size pieces (if necessary) and serve as a garnish over Duck Carnitas Tacos.



To Assemble Tacos

On a serving plate, place a warm corn tortilla and top with some duck carnitas, some favorite salsa (a salsa cruda works well), Cranberry Escabeche, Duck Chicharrón (see below), adding a burst of flavor and crunch. Serve warm accompanied by fresh lime wedges.