INGREDIENTS

INSTRUCTIONS

FOR THE STOCK
FOR THE SAUCE
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 180°c.
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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