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Рецепт Mexican Duck With Pepita Sauce
by Global Cookbook

Mexican Duck With Pepita Sauce
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Ингредиенты

  • 2 whl ducks, cut in quarters
  • 1/2 x onion, sliced
  • 1 tsp mixed dry herbs
  • 3 x bay leaves
  • 5 c. rich chicken stock salt and pepper to taste
  • 2 med dry 'chillies anchos'
  • 3 Tbsp. vegetable oil
  • 1 med onion, sliced
  • 2 x cloves garlic, peeled
  • 1/2 c. pepitas, (shelled pumpkin seeds)
  • 1/3 tsp allspice
  • 1 x cinnamon stick
  • 4 x cloves
  • 1/4 tsp dry thyme
  • 1 slc white bread
  • 1/2 c. roasted peanuts
  • 1 x canned chipotle chilli
  • 1 tsp sugar salt and pepper to taste
  • 1 x onion, sliced

Инструкции

  1. Trim the duck pcs of any unnecessary pcs of fat, skin or possibly bone and set aside the edibe pcs. Place all other bits and pcs in a large saucepan with the sliced onion, herbs, bay leaves, stock and salt and pepper to taste and bring to the boil. Simmer for 2 hrs or possibly till the flavour is rich and satisfying. Strain through a sieve, discarding the solids and then chill. When cool, skim off the fat which has risen to the top. (This can be done a day ahead).
  2. Heat 2 Tbsp. of oil in a large skillet and fry the duck pcs, skin side down, till the duck skin is very brown, about 15 min. Remove the duck and drain on absorbent paper.
  3. Tear the dry chillies into large flat pcs and scorch them in a small frypan with the remaining Tbsp. of oil. Transfer the chillies to a small bowl of boiling water and soak them for 30 min (weighing them down to keep them under water).
  4. Drain the same frypan of most of the oil then fry the sliced onion and garlic till they are golden, about 10 min. Transfer the mix to a large bowl to cold. To the same pan, add in the pumpkin seeds and roast them till they have popped and are golden, about 5 min. Set aside 1/3 c. for garnish and add in the remainder to the onion mix.
  5. Grind the allspice, bay leaves, cinnamon stick, thyme and add in these spices to onion mix, together with the torn bread, peanuts, chipotle and 1 1/2 c. of the duck stock and mix well. Puree the mix, adding extra stock if necessary to help the mix puree nicely.
  6. Transfer the sauce to a medium saucepan and heat gently, stirring constantly, till the sauce reduces a little and darkens in colour. Add in 2 c. of remaining stock and mix well then simmer for 45 min till the sauce is the consistency of pouring cream. Season with the sugar and salt if necessary.
  7. Preheat the oven to 180 c.
  8. Place the duck pcs, skin side up, in a large baking dish then pour the warm sauce over and around the duck. Cover and bake for 30 min or possibly till the duck is fork-tender.
  9. Tip the pan and spoon off any accumulated fat on top of the sauce.
  10. Meanwhile, fry the remaining onion rings till brown and crisp.
  11. To serve, garnish the duck pcs with the crisp onion rings and remaining peptize and serve very warm.