Duck In Green Pumpkin Seed Sauce Recipes

Steps:

• Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
• Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
• Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

Steps:

• 1. In a dry skillet toast the pumpkin seeds over medium heat, stirring, until they pop around in the pan, start to brown, and release their aromas, 3 to 4 minutes. Transfer to a bowl to cool. When they are cool, grind to a fine powder in a spice grinder. (I use a coffee grinder reserved for spices.) Put the ground pumpkin seeds in a blender. Add the cilantro, tomatillos, serrano chiles, onion, oregano, cumin, salt, and 1/2 cup of the broth. Purée as smooth as possible. If the sauce is too thick, add enough broth to make the mixture the consistency of heavy cream. 2. Heat the oil in a medium saucepan over medium heat. Add the sauce and cook, stirring, 2 minutes. Reduce the heat to low and simmer the sauce, uncovered, stirring frequently, 15 minutes. Adjust seasoning. The sauce is ready to use, or store, in a jar or plastic container, cover and refrigerate up to 3 days or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 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.