Duck in Green Pumpkinseed Sauce RecipeOrigin: Mexico Period: Traditional |
Ingredients
2 whole ducks 
Duck in Green Pumpkinseed Sauce Preparation:Method:Begin by roasting the ducks in an oven pre-heated to 180°C. Reserve 220ml of the duck fat and allow the duck to cool. Add the tomatillos, lettuce, garlic, onions, coriander, radish and avocado leaves, epazote, cumin, chillies and water to a blender and purée to a smooth paste. Separately grind the pumpkinseed and peanuts to a smooth paste. Heat the duck fat in a frying pan and add the vegetable purée. Stirring constantly, fry until the mixture is well cooked (about 6 minutes). Then add the pumpkin and peanut purée and continue to cook until you have a smooth, soft, paste. Heat the chicken stock and then add to the paste. Bring to the boil, then take off the heat and allow to stand. Cut the ducks into serving portions and place these in the sauce. Heat gently for 15 minutes then serve in a warmed serving bowl, accompanied by warmed tortillas. |
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