Duck In Green Pumpkin Seed Sauce Recipes

WHOLE DUCK WITH GREEN PEPPERCORN GLAZE

Steps:

• Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
• Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
• In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
• Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
• Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
• Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.

GREEN PIPIAN

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.

DUCK IN GREEN PUMPKIN SEED SAUCE

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.