Text 15384, 119 rader
Skriven 2008-10-21 23:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Coastal touring
===========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Or Old Route 66 from beginning to end. In a convertible.

 DD> When you get to Springfield, give me a call and
 DD> I'll buy dinner and drinks.

I would definitely stop in for a goodly visit.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Duck In A Green Pumpkin Seed Mole
Categories: Mexican, Duck
  Servings: 4

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

Pato en Mole Verde de Pepita 

It is recorded that at the time of the Spanish conquest Montezuma
and the other rulers were eating stews or chiles mixed with tomatoes
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 true 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 continue 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.

From: Http://Www.Rezepte-Guru.De
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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