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Ingredientes
- 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
Direcciones
- 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).
- 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.
- 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).
- 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.
- 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.
- 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.
- Preheat the oven to 180 c.
- 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.
- Tip the pan and spoon off any accumulated fat on top of the sauce.
- Meanwhile, fry the remaining onion rings till brown and crisp.
- To serve, garnish the duck pcs with the crisp onion rings and remaining peptize and serve very warm.
