Pato en Mole Verde de Pepita - Duck in a Green Pumpki ...

Pato en Mole Verde de Pepita - Duck in a Green Pumpki ...

COOKING THE DUCK:		The duck giblets
		1sm Carrot, scraped and sliced
		1sm White onion, sliced
		1 Garlic clove
		6 Peppercorns
		Salt to taste
		2.25 4 kg Duck (evtl. mehr)
		Pepper to taste
THE SAUCE:		100g Hulled raw pumpkin seeds
		6 Black peppercorns
		0.125ts Cumin seeds
		250ml Duck broth
		250ml Tomate verde (Tomatillos), cooked and drained
		6 Serrano chiles, roughly chopped
		3tb Roughly chopped white onion
		2sm Garlic cloves, roughly chopped
		3 Zweige Epazote
		5 Zweige Cilantro
		1sm Bunch radish leaves
		2lg Romaine lettuce leaves, torn into pieces
		3tb Reserved duck drippings
		500ml Reserved duck broth
		Salt as necessary

Zubereitung:
It is recorded that at the time of the Spanish conquest Montezuma and
the other rulers were eating stews or chiles mixed with tomatös and
pumpkin seeds; long before that the Mayas to the south were cultivating
pumpkins and using the seeds in their food. Pato en Mole Verde de
Pepita has a lovely, smooth, pale green sauce, thickened with pumpkin
seeds and subtly flavored with herbs - a trü classic of the cuisine of
central Mexico.

This is not a traditional way of cooking a duck in mole: it is
either boiled first or put raw to cook in the sauce. But the method I
give enhances the flavor enormously. Of course you could substitute a
chicken but that would have to be poached as the flesh is too soft for
braising and would then fall apart in the mole.

Preheat the oven to 325°F (165°C).

Put the giblets with the vegetables and seasonings into a large pan,
cover them with water, and bring to a boil. Lower the heat and simmer,
covered, for about 1 1/2 hours.

Heat a casserole well and brown the duck all over, pricking the skin
(not the flesh) to render out the fat from the layer underneath it.
Drain off the excess fat from time to time and reserve. Cover the
casserole with a tightly fitting lid and braise the duck, about 40
minutes, depending on how tender the duck is.

Set the duck aside to cool a little, then cut into serving pieces.
Skim the fat from the juices in the casserole and reserve and add the
juices to the giblet broth. There should be about 5 cups (1.25 l); if
not, add water to make up to that amount.

In an ungreased skillet, toast the pumpkin seeds about 5 minutes,
stirring them from time to time until they swell-but do not let them
brown. Set aside to cool, then grind them in a coffee/spice grinder
together with the peppercorns and cumin.

Put the ground ingredients into a bowl and stir in the 1 cup (250 ml)
broth until you have a smooth sauce. Set it aside.

Blend the tomate verde with the chiles, onion, and garlic until smooth.
Add the greens and blend a little at a time until almost smooth, and
set aside.

Heat 3 tablespoons of the reserved duck fat in a casserole and fry the
ground ingredients over low heat, stirring and scraping the bottom of
the pan to avoid sticking (it will quickly scorch), about 5 minutes.

Gradually stir in the blended ingredients and cook over low heat,
stirring from time to time for about 10 minutes. Dilute with 2 cups
(500 ml) of broth and continü cooking over very low heat for 10 more
minutes. Adjust salt to taste.

Gradually add the rest of the broth. Let the sauce heat through, still
over very low heat. When it is cooked, the mole should cover rather
thickly the back of a wooden spoon. Add the duck pieces and just warm
them through.

Serve immediately. I do not recommend freezing.

: O-Titel : Pato en Mole Verde de Pepita - Duck in a Green Pumpkin
: > Seed Mole



Durchschnittliche Gesamtbewertung: Bisher keine Bewertungen

Unser Rezepte Vorschlag für Sie:

Aktuelle Magazin Beiträge:

Meist gelesene Magazin Beiträge: