INGREDIENTS

INSTRUCTIONS

Trim the duck pieces of any unnecessary pieces of fat, skin or bone
and set aside the edibe pieces. Place all remaining bits and pieces  in
a large saucepan with the sliced onion, herbs, bay leaves, stock  and
salt and pepper to taste and bring to the boil. Simmer for 2  hours or
until the flavour is rich and satisfying. Strain through a  sieve,
discarding the solids and then chill. When cold, skim off the  fat that
has risen to the top. (This can be done a day ahead).  Heat 2
tablespoons of oil in a large skillet and fry the duck pieces,  skin
side down, until the duck skin is very brown, about 15 minutes.  Remove
the duck and drain on absorbent paper.  Tear the dried chillies into
large flat pieces and scorch them in a  small frypan with the remaining
tablespoon of oil. Transfer the  chillies to a small bowl of boiling
water and soak them for 30  minutes (weighing them down to keep them
under water).  Drain the same frypan of most of the oil then fry the
sliced onion and  garlic until they are golden brown, about 10 minutes.
Transfer the  mixture to a large bowl to cool. To the same pan, add the
pumpkin  seeds and roast them until they have popped and are golden
brown,  about 5 minutes. Set aside 1/3 cup for garnish and add the
remainder  to the onion mixture.  Grind the allspice, bay leaves,
cinnamon stick, thyme and add these  spices to onion mixture, together
with the torn bread, peanuts,  chipotle and 1 1/2 cups of the duck
stock and mix well. Puree the  mixture, adding extra stock if necessary
to help the mixture puree  nicely.  Transfer the sauce to a medium
saucepan and heat gently, stirring  constantly, until the sauce reduces
a little and darkens in colour.  Add 2 cups of remaining stock and mix
well then simmer for 45 minutes  until the sauce is the consistency of
pouring cream. Season with the  sugar and salt if necessary.  Preheat
the oven to 180øc.  Place the duck pieces, skin side up, in a large
baking dish then pour  the hot sauce over and around the duck. Cover
and bake for 30 minutes  or until the duck is fork-tender.  Tip the pan
and spoon off any accumulated fat on top of the sauce.  Meanwhile, fry
the remaining onion rings until brown and crisp.  To serve, garnish the
duck pieces with the crisp onion rings and  remaining peptize and serve
very hot.  Converted by MC_Buster.  Per serving: 10927 Calories (kcal);
1046g Total Fat; (86% calories  from fat); 299g Protein; 70g
Carbohydrate; 1928mg Cholesterol; 1810mg  Sodium Food Exchanges: 2 1/2
Grain(Starch); 40 1/2 Lean Meat; 4 1/2  Vegetable; 0 Fruit; 184 1/2
Fat; 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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