POZOLE WITH DUCK AND MEZCAL
The giant white hominy used to make pozole are a blank canvas. The hominy - soaked, then simmered using a quick-boil shortcut that skips the need for overnight soaking - welcome chiles and a good dose of cumin. This pozole includes prepared duck confit instead of the more usual pork or chicken. Some diced fresh pineapple in the thick stew balances the spicy heat. A small glass of mezcal is a fine partner, especially as a finishing touch. Save a little of the drink for when you and guests are almost finished eating, to pour into the bowl for the last soupy spoonfuls. It's what the French do in Gascony with their red wine when they enjoy a soup called garbure.
Provided by Florence Fabricant
Categories soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place hominy in a saucepan, add 4 cups water, bring to a boil and cook for 2 minutes. Set aside, covered, for 1 hour. Then simmer about 2 hours, partly covered, until starting to soften, adding more water if needed to keep kernels covered. Set aside.
- Heat duck fat or oil in a large sauté pan. Add the onion, bell pepper, poblano, leek and jalapeño. Cook on medium low until vegetables are soft and the onion barely starts to color, 5 to 6 minutes. Stir in the cumin, chipotle powder and cayenne. Cook for a minute, then add the pineapple and duck. Drain the hominy and add it. Add the chicken stock and tomato paste. Bring to a simmer, cover and cook on low about 1 1/2 hours, until the hominy has softened, is starting to look translucent and some of the kernels are popping open.
- Season with salt and red-pepper flakes to taste. Add the lime juice. Fold in the scallions and cilantro. Divide the mezcal among 4 small glasses and serve alongside, if desired, to sip with the pozole. As guests have nearly finished their pozole suggest they pour some of the mezcal into their bowls for the last few spoonfuls.
DUCK POZOLE
from emeril live, i made alot of duck confit and was looking for recipes to use it in, this is reallt good comfort food. i can easily get hominy here in pa, and i also used a mix of white and yellow corn.
Provided by chia2160
Categories Duck
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place the bacon in a large, 1-gallon stockpot or Dutch oven. Cook over medium heat until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel lined plate.
- Increase the heat to medium-high and add the smoked duck to the stockpot. Sear until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin and cook, stirring occasionally, until the onions are soft and begin to caramelize, about 4 minutes. Season the onions lightly with salt and freshly ground black pepper. Stir in the zucchini, yellow squash, and carrots and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the duck stock and hominy and bring the mixture to a boil. Reduce heat to a simmer and cook for 1 hour, occasionally skimming off any fat that rises to the surface.
- Add the blanched corn and cook for an additional 10 minutes. Remove the pozole from the heat and stir in the cilantro, lime juice, and reserved bacon. Adjust the seasonings with salt and pepper, to taste. Ladle pozole into soup bowls, garnish with fresh cilantro sprigs and lime wedges, and serve immediately.
Nutrition Facts : Calories 188.8, Fat 8.2, SaturatedFat 2.5, Cholesterol 10.3, Sodium 354, Carbohydrate 26.2, Fiber 4.4, Sugar 6.4, Protein 5.4
CONFIT DUCK LEG POZOLE
Steps:
- Remove skin from duck leg and cut skin into 1/4-inch pieces. Cook skin in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered and skin is golden brown, 8 to 12 minutes. Transfer duck skin with a slotted spoon to paper towels to drain and season with salt. Pour off and discard fat from saucepan (or reserve for another use), then wipe pan clean and set aside.
- While skin cooks, remove duck meat from bones, reserving bones, and finely shred.
- Toast chile in dry saucepan over moderate heat, turning with tongs, until fragrant and pliable, about 2 minutes, then transfer to a bowl. Cover chile with boiling-hot water and soak until softened, about 20 minutes. Drain chile and transfer to a blender.
- While chile soaks, add onion and garlic to dry saucepan and cook over moderate heat, stirring occasionally, until browned, 2 to 3 minutes. Add water, oregano, honey, cumin, and reserved bones and simmer, uncovered, 20 minutes. Discard bones.
- Blend broth mixture with softened chile and 1/4 teaspoon salt in blender until very smooth (use caution when blending hot liquids). Transfer purée to saucepan. Add hominy and shredded duck meat and simmer, covered, 10 minutes. Stir in cilantro and salt to taste, then serve topped with duck skin.
- *Available at butcher shops, some supermarkets, and D'Artagnan (800-327-8246).
- **Available at Latino markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).
DUCK PURLOO
Steps:
- Put duck breasts, skin sides up, in a 6 to 8-quart heavy pot and add broth. Bring just to a boil over high heat, then reduce heat to low and simmer, covered, until very tender when pierced with a fork, 2 to 3 hours. Transfer duck to a bowl with a slotted spoon, then, when cool enough to handle, remove and discard skin and shred meat with 2 forks. Skim off and discard fat from broth and return shredded duck to pot.
- While duck cooks, crumble breakfast sausage into a deep 12-inch heavy skillet and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add kielbasa, 1/4 teaspoon pepper, and red pepper flakes and cook, stirring occasionally, about 5 minutes. Skim off all but about 2 tablespoons fat and discard it.
- Add onions and bell peppers to sausage mixture and increase heat to high, then cook, stirring occasionally, until onions are softened, about 10 minutes. Add mushrooms and cook, stirring, until softened, about 3 minutes. Transfer sausage mixture to a large bowl. Cool to room temperature, then chill, covered, until duck is finished cooking.
- Return sausage mixture to pot with duck meat and add remaining 1/4 teaspoon pepper, habanero chile, and salt. Stir in rice and bring liquid to a rolling boil over high heat, then reduce heat and simmer, covered, stirring occasionally, until rice is tender and moist but not soggy, about 20 minutes. Remove from heat and let stand, covered, 15 minutes. Stir in parsley and season with salt and pepper.
- *Available at dartagnan.com.
AUTHENTIC MEXICAN POZOLE
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Provided by razzle dazzle
Categories Stocks
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
More about "duck pozole recipes"
RED CHILE DUCK POSOLE | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
Estimated Reading Time 2 mins
DUCK POZOLE | FOLIAS MUSIC, FOLIAS FLUTE AND GUITAR DUO | POZOLE, …
From pinterest.com
CONFIT DUCK LEG POZOLE RECIPE - FRIENDSEAT.COM
From friendseat.com
POZOLE BLANCO RECETA - HOW TO MAKE WHITE POZOLE BLANCO | HANK …
From honest-food.net
CONFIT DUCK LEG POZOLE - GLUTEN FREE RECIPES
From fooddiez.com
AMAZON PROMO CODE INGREDIENT MAKE DUCK POZOLE RECIPE
From webetutorial.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
From allrecipes.com
POZOLE DE PATO (CORN AND CHILE STEW WITH DUCK AND …
From winemag.com
SMOKED DUCK AND SWEET CORN POZOLE | EMERILS.COM
From emerils.com
DUCK POZOLE - PLAIN.RECIPES
From plain.recipes
SMOKED DUCK AND SWEET CORN POZOLE - MASTERCOOK
From mastercook.com
35 BEST POSOLE RECIPES IDEAS | POSOLE, RECIPES, MEXICAN ... - PINTEREST
From pinterest.ca
FOOLPROOF METHOD FOR COOKING A ROASTED WHOLE DUCK
From canardsdulacbrome.com
DUCK CONFIT LEGS RECIPES - NYT COOKING
From cooking.nytimes.com
DUCK RECIPES | ALLRECIPES
From allrecipes.com
CONFIT DUCK LEG POZOLE - MEALPLANNERPRO.COM
From mealplannerpro.com
DUCK POZOLE - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
RICO POZOLE SOUP | RICARDO
From ricardocuisine.com
POZOLE WITH DUCK - NORTH CAROLINA HUNTING AND FISHING FORUMS
From nchuntandfish.com
NOT MY MOM’S POZOLE – AUTHENTIC MEXICAN RECIPE
From whatceesays.com
10 BEST DUCK SOUP WITH DUCK STOCK RECIPES | YUMMLY
From yummly.com
BEST POZOLE ROJO - THE DARING GOURMET
From daringgourmet.com
CONFIT DUCK LEG POZOLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WORLD BEST JALAPENO FOOD RECIPES: DUCK POZOLE
From worldbestjalapenorecipes.blogspot.com
POZOLE ROJO FROM SCRATCH - G'DAY SOUFFLé
From gdaysouffle.com
DUCK AND SWEET CORN POZOLE WITH FOIE GRAS | EMERILS.COM
From emerils.com
EASY 30 MINUTE POSOLE - BUDGET BYTES
From budgetbytes.com
TRADITIONAL DUCK CONFIT RECIPE - SERIOUS EATS
From seriouseats.com
DUCK AND SWEET CORN POZOLE WITH FOIE GRAS RECIPE - COOKING INDEX
From cookingindex.com
DUCK AND CORN POZOLE SOUP WITH FOIE GRAS PART 2 - MARTHA STEWART
From marthastewart.com
GREEN POZOLE – COOL CHILE
From coolchile.co.uk
SMOKED DUCK AND SWEET CORN POZOLE RECIPE RECIPE
From crecipe.com
CONFIT DUCK LEG POZOLI | POZOLE RECIPE, POZOLE, EPICURIOUS RECIPES
From pinterest.com
POZOLE ROJO RECIPE - RED POZOLE RECIPE | HANK SHAW
From honest-food.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #vegetables #mexican #easy #meat #duck #corn #3-steps-or-less #4-hours-or-less
You'll also love