Duck In Green Pumpkin Seed Sauce Recipes

ROASTED PUMPKIN SOUP WITH CRISPY DUCK CONFIT RELISH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool.
• In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes.
• Remove the bay leaves from the soup, and with a handheld blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper, if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls.
• In a small mixing bowl, combine the chives, duck confit and pumpkin seeds. Mix well. Garnish each soup with the relish.

PAN SEARED DUCK BREAST WITH PUMPKIN POLENTA

Steps:

• To make the marinade, combine the ginger, clove, vanilla bean and wine in a saucepan. Bring to a boil over high heat. Add 2 of the minced shallots. Set aside until cool. Place the duck breasts in a large bowl. Add the marinade. Cover. Marinate in the refrigerator for 2 hours, turning once. Take the duck breasts out of the marinade. Pat dry and set aside until the breasts reach room temperature. Strain the marinade and reserve.
• Preheat the oven to 200 degrees. Brush a pie plate with 1 teaspoon of the oil. Set aside. Pour 1 cup of the chicken broth in a large saucepan. Bring to a boil. Reduce the heat to medium low. Gradually add the cornmeal. Add the pumpkin puree. Whisk constantly until smooth, about 5 minutes. Spread the cornmeal into the pie plate. Place in the warm oven.
• Heat the remaining oil in a heavy-bottom skillet. Add the duck, fat side down, and cook over medium-high heat until golden brown, about 5 minutes. Turn the duck over, lower the heat to medium and cook until medium rare, about 3 more minutes. Remove the duck and set aside. Pour the marinade into the pan. Add the remaining shallots. Simmer over high heat until reduced to 1/4 cup, about 5 minutes. Add the remaining broth and simmer until reduced to 1 cup, about 5 to 10 minutes. Strain. Set aside.
• Remove the polenta from the oven. Cut into 8 wedges. Place 2 pieces on each of 4 plates. Cut the duck into thin strips crosswise and arrange around the polenta. Drizzle each plate with 2 tablespoons of sauce. Garnish with sage. Serve immediately.

CHICKEN IN GREEN PUMPKIN-SEED SAUCE

Steps:

• For chicken:
• Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
• Meanwhile, begin sauce:
• Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
• Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
• Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

GREEN PIPIAN

Steps:

• Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
• Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
• Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

DUCK AND PUMPKIN RISOTTO WITH SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 450 degrees. Place pumpkin on a rimmed baking sheet and roast until pumpkin is tender, 30 to 35 minutes, rotating baking sheet halfway through.
• Heat oil in a large saucepan along with 2 tablespoons reserved duck fat over high heat. Add onions and cook, stirring, for 1 minute. Stir in rice and cook, stirring, for 1 minute; stir in pumpkin and garlic. Stir in 1 1/2 cups stock and season with salt and pepper; bring to a boil.
• Reduce heat to medium and continue to cook, stirring. Add stock, 1 cup at a time, stirring until liquid is fully absorbed before each addition, until rice is al dente, 16 to 18 minutes.
• Stir in shredded duck, butter, heavy cream, basil, and cheese; continue cooking until rice is tender and creamy, about 2 minutes more. Serve risotto immediately garnished with pumpkin seeds, chives, and more cheese, if desired.

DUCK IN GREEN PUMPKIN SEED SAUCE

Steps:

• 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.