Serves: 6
Total Calories: 1,373
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.
This Duck in Green Pumpkin Seed Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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