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Duck in Green Pumpkin Seed Sauce |
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Serves: 6 Print this Recipe(Pato en Pipian Verde) Category: Duck, Game Hens, and Quail Cooked pumpkin seed sauce (pipian), is one of the classic Mexican sauces. The green version is pipian verde and the red version is pipian rojo. This is a very special dish that's worth the time and effort. The method of cooking the legs separately from the breasts is a technique that makes the legs tender and prevents overcooking the breast. The legs and thighs are oven-braised to succulent tenderness. The breasts are sautéed and thinly sliced. To make the dish easier to manage, ask the butcher to cut up the ducks. Serve the duck with Pineapple Salsa (see Salsas, Sauces, and Condiments) and rice or beans. Green Pumpkin Seed Sauce 5 pounds ducks (2 ducks) 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, or to taste 2 tablespoons olive oil or vegetable oil 1 medium white onion, peeled and quartered 1/3 cup vermouth or dry sherry 1. Prepare the sauce. Then, if you are cutting up the ducks yourself, rinse the ducks and pat dry. With a boning knife, cut the leg and thigh away from the body in one piece. Repeat for all leg-thigh pieces. Cut all of the breast halves away from the carcass, leaving the skin attached. (Use carcasses for stock, if desired, or discard.) Trim excess fat from all the duck pieces. Season with salt and pepper. 2. Preheat the oven to 350°. In a large skillet, heat the oil over medium heat and cook the leg-thigh pieces, turning frequently, until browned on both sides, 6 to 8 minutes. Transfer to an ovenproof casserole dish. 3. In the same skillet, cook the onion 3 to 4 minutes. Put in the casserole dish with the duck. Cover and bake in preheated oven about 1 1/2 hours, or until the duck is very tender. If cooked ahead, cover and refrigerate up to 1 day. 4. About 30 minutes before serving, reheat the legs in a 250° oven. Reheat the pumpkin seed sauce and keep warm. Heat a large heavy skillet over medium heat. Place the duck breasts skin side down in the dry hot pan. Cook, without turning, until the skin is nicely browned and crisp, about 10 minutes. (Fat renders as the meat cooks. Take care not to let the skin blacken.) Turn and cook the second side 4 to 5 minutes for medium-rare, about 6 minutes for medium. 5. Transfer to a plate and let rest 4 to 5 minutes. Slice the duck breasts and arrange on a serving platter along with the cooked legs. Spoon some of the sauce over the duck. Pass remaining sauce at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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