Pozole with Duck
by Editorial Staff
Pozole is a traditional Mexican pork soup. But Richard Sandoval suggests substituting duck for pork, especially if you cook pozolé in the summer.
Cook: 50 mins
Servings: 4
Ingredients
- Corn in heads of cabbage – 8 pcs.
- Rapeseed oil – 3 tablespoons
- Onions – 1/2 cup
- Garlic – 2 cloves
- Chili, dried, seedless – 2 pcs.
- Chicken/duck broth – 4 cups
- Bay leaf – 1 pc.
- Honey – 1 tablespoon
- Cabbage – 1 glass
- Radish – 1/4 cup
- Cilantro – 1 tablespoon.
- Lemon juice – 2 teaspoon
- Salt to taste
- Pepper to taste
- Duck breast with skin – 4 pcs.
Directions
- Grill the corn and chill. Separate the corn kernels and set them aside.
- Heat 1 tablespoon in a saucepan. oils. Add finely chopped onion and garlic and simmer over medium heat for 4 minutes. Add chilli and simmer for 30-45 seconds. Then pour in 2 cups of broth and let it boil for 5 minutes.
- Grind the contents of the pan in a blender until puree, pass through a sieve and pour back into the pan.
- Add the corn kernels, bay leaf, and the rest of the broth to the pot. Then add honey to the gilding, season with salt and pepper.
- Make a coleslaw and duck salad. To do this, combine chopped cabbage, radish, cilantro, lemon juice, 2 teaspoon. salt and 1/8 teaspoon. pepper.
- Preheat a large skillet over medium heat. Place the duck breasts skin side down and cook for 5 minutes. Then turn over and fry for 5-10 minutes. longer.
- When the meat is done, place it on a cutting board and let cool. Cut each piece of meat into 3 pieces diagonally.
- Divide the pozole into 4 dishes. Put 0.5 cups of cabbage salad in the centre of each of them, then, around the salad – 3 pieces of duck breast.
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