Duckling In Pumpkin Seed Sauce Recipe
Ingredients
| 1 duckling cut into quarters | ||
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Jalapeno | 3 , finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Tomatillos | 8 Small, finely chopped | |
| Coriander leaves | 1/2 Cup (16 tbs) | |
| Pumpkin seeds | 1/3 Cup (16 tbs), salted | |
| Ground cumin | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Lime wedges | ||
| Radishes | ||
| Coriander leaves | 4 | |
Directions
1. Cut off and discard wing tips of duck; remove and discard as much fat as possible.
2. Sprinkle duck with salt. Heat lard in 12-inch (30-cm) skillet over medium heat until hot. Add duck; cook until brown on both sides, about 5 minutes per side. Remove to plate.
3. Remove and discard all but 1 tablespoon (15 mL) drippings from skillet. Add onion, chilies and garlic; saute over medium heat until soft, about 3 minutes. Stir in tomatillos, 1/2 cup (125 mL) coriander, the pumpkin seeds, cumin and oregano.
4. Return duck to skillet; add stock. Heat to boiling; reduce heat to low. Simmer, covered, until duck is very tender, about 1 hour.
5. Heat oven to 400°F (200°C). Remove duck from skillet to baking sheet; place, uncovered, in oven while completing sauce.
6. Skim and discard fat from cooking liquid; process in blender until smooth. Return sauce to-skillet; heat over medium heat, stirring frequently, to boiling.
7. Place duck on serving plates; add sauce.
2. Sprinkle duck with salt. Heat lard in 12-inch (30-cm) skillet over medium heat until hot. Add duck; cook until brown on both sides, about 5 minutes per side. Remove to plate.
3. Remove and discard all but 1 tablespoon (15 mL) drippings from skillet. Add onion, chilies and garlic; saute over medium heat until soft, about 3 minutes. Stir in tomatillos, 1/2 cup (125 mL) coriander, the pumpkin seeds, cumin and oregano.
4. Return duck to skillet; add stock. Heat to boiling; reduce heat to low. Simmer, covered, until duck is very tender, about 1 hour.
5. Heat oven to 400°F (200°C). Remove duck from skillet to baking sheet; place, uncovered, in oven while completing sauce.
6. Skim and discard fat from cooking liquid; process in blender until smooth. Return sauce to-skillet; heat over medium heat, stirring frequently, to boiling.
7. Place duck on serving plates; add sauce.
Chef
