Duck With Pinon Dust And Corn Pudding Recipes

MAZAMORRA MORADA (PURPLE PUDDING)

Steps:

• Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn to a large pot and measure the soaking liquid. Add enough water to make 15 cups. Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours.
• Remove from the heat, remove the corn cobs and strain the mixture, pressing against the strainer with a spoon to extract all the juice from the fruits and spices. There should be about 8 cups of liquid. If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes. Strain and add amount needed to total 8 cups. Discard the corn and fruit. Place the liquid in a heavy saucepan, reserving 1 cup of the liquid.
• Add the dried prunes, cherries and apricots to the 7 cups of liquid.
• In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture back into the saucepan with the liquid and dried fruits. Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes.
• Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins. Let cool. To serve, dust the top with ground cinnamon.
• Serve the pudding with crema.

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.

RED-COOKED DUCK WITH PRESSED BEAN CURD

Steps:

• Prepare bean curd: In a saucepan combine water, 1/4 cup of the soy sauce and five-spice powder. Add bean curd and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Remove saucepan from heat and let bean curd marinate in liquid, 1 hour. Using a slotted spoon, place bean curd in one layer on a plate lined with paper towels. Reserve cooking liquid. Cover bean curd with more towels, then weight with 5-pound weight. Bean curd must be pressed under weight at least 5 hours, or refrigerated with weight up to 24 hours.
• Prepare duck: In a nonreactive bowl mix duck with garlic, the remaining 1/4 cup soy sauce, 1/4 cup of the Shao Hsing and sugar. Marinate overnight.
• Heat oil in a large heavy-bottomed saute pan over medium-high heat. Add duck, skin-side down, and cook 5 minutes, or until well-browned. Turn and cook 2 minutes more. Remove duck to a plate and discard rendered fat. Place pan over high heat, and add remaining 1/2 cup Shao Hsing and reserved bean curd cooking liquid, stirring to scrape up any browned bits. Add ginger, scallions, chili peppers and star anise and bring to a boil. Place duck pieces in a sand pot (or an enamelware or cast iron pot) skin-side up. Using a slotted spoon, transfer ginger, scallions and spices to pot and scatter over duck pieces. Pour cooking liquid over duck to barely cover. You may not need to use all liquid. Bring to a boil over medium heat and simmer, basting occasionally, 1 hour. (If you use a sand pot, read instructions carefully. Be sure to use a flame tamer to prevent pot from cracking.)
• Just before serving slice pressed bean curd into 1/4-inch thick slices. Add bean curd to pot and simmer 1 minute to heat through. In a cup, dissolve cornstarch in water to consistency of heavy cream. Using a slotted spoon, divide duck, bean curd and aromatics among 6 plates. Bring cooking liquid to a boil and add cornstarch mixture, stirring well until thickened. Taste for seasoning, then spoon sauce over duck.