Confit Duck Leg Pozole
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
40
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Remove skin from duck leg and cut skin into 1/4-inch pieces
2
Cook skin in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered and skin is golden brown, 8 to 12 minutes
3
Transfer duck skin with a slotted spoon to paper towels to drain and season with salt
4
Pour off and discard fat from saucepan (or reserve for another use), then wipe pan clean and set aside
5
While skin cooks, remove duck meat from bones, reserving bones, and finely shred
6
Toast chile in dry saucepan over moderate heat, turning with tongs, until fragrant and pliable, about 2 minutes, then transfer to a bowl
7
Cover chile with boiling-hot water and soak until softened, about 20 minutes
8
Drain chile and transfer to a blender
9
While chile soaks, add onion and garlic to dry saucepan and cook over moderate heat, stirring occasionally, until browned, 2 to 3 minutes
10
Add water, oregano, honey, cumin, and reserved bones and simmer, uncovered, 20 minutes
11
Discard bones
12
Blend broth mixture with softened chile and 1/4 teaspoon salt in blender until very smooth (use caution when blending hot liquids)
13
Transfer purée to saucepan
14
Add hominy and shredded duck meat and simmer, covered, 10 minutes
15
Stir in cilantro and salt to taste, then serve topped with duck skin
16
Remove skin from duck leg and cut skin into 1/4-inch pieces
17
Cook skin in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered and skin is golden brown, 8 to 12 minutes
18
Transfer duck skin with a slotted spoon to paper towels to drain and season with salt
19
Pour off and discard fat from saucepan (or reserve for another use), then wipe pan clean and set aside
20
While skin cooks, remove duck meat from bones, reserving bones, and finely shred
21
Toast chile in dry saucepan over moderate heat, turning with tongs, until fragrant and pliable, about 2 minutes, then transfer to a bowl
22
Cover chile with boiling-hot water and soak until softened, about 20 minutes
23
Drain chile and transfer to a blender
24
While chile soaks, add onion and garlic to dry saucepan and cook over moderate heat, stirring occasionally, until browned, 2 to 3 minutes
25
Add water, oregano, honey, cumin, and reserved bones and simmer, uncovered, 20 minutes
26
Discard bones
27
Blend broth mixture with softened chile and 1/4 teaspoon salt in blender until very smooth (use caution when blending hot liquids)
28
Transfer purée to saucepan
29
Add hominy and shredded duck meat and simmer, covered, 10 minutes
30
Stir in cilantro and salt to taste, then serve topped with duck skin
31
*Available at butcher shops, some supermarkets, and D'Artagnan (800-327-8246)
32
**Available at Latino markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377)
33
*Available at butcher shops, some supermarkets, and D'Artagnan (800-327-8246)
34
**Available at Latino markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377)