Duck with Sour Sauce: Anatra con Salsa might be just the Mexican recipe you are searching for. This recipe covers 48% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 1783 calories, 68g of protein, and 161g of fat per serving. This recipe serves 6. It works best as a main course, and is done in approximately 1 hour and 40 minutes. A mixture of parsley stems, butter, white wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
1
Preheat the oven to 450 degrees F.
Equipment you will use
Oven
2
Season the duck inside and out with salt and pepper. In a Dutch oven or casserole, over high heat, sear the duck on all sides until brown.
Ingredients you will need
Salt And Pepper
Duck
Equipment you will use
Dutch Oven
3
Remove the pieces of the duck. Lower the heat and add the pancetta, butter, sage leaves, and rosemary and cook over medium-high heat.
Ingredients you will need
Sage
Pancetta
Rosemary
Butter
Duck
4
Add the soppressata and garlic to the pan, and cook until herbs and garlic are fragrant.
Ingredients you will need
Soppressata
Garlic
Herbs
Equipment you will use
Frying Pan
5
Add the vinegar and brown chicken stock, bring to a boil, and add the duck pieces back into the pan. Juice the lemon halves over the duck and place the rinds in the pot.
Ingredients you will need
Chicken Stock
Vinegar
Juice
Lemon
Duck
Equipment you will use
Frying Pan
Pot
6
Place the Dutch oven into the oven and cook for 1 hour.
Equipment you will use
Dutch Oven
Oven
7
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
Ingredients you will need
Cooking Oil
Equipment you will use
Sauce Pan
8
Add all the chicken parts and brown all over, stirring to avoid burning.
Ingredients you will need
Chicken Pieces
9
Remove the chicken and reserve.
Ingredients you will need
Chicken
10
Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
Ingredients you will need
Tomato Paste
Peppercorns
Vegetable
Carrot
Chicken
Parsley
Celery
Onion
Water
Equipment you will use
Wooden Spoon
Frying Pan
Pot
11
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is ONEHOPE Reserve Pinot Noir Wine. It has 4.1 out of 5 stars and a bottle costs about 25 dollars.