POULTRY RECIPES
With chicken, duck, and turkey, these Mexican dishes put poultry at the centre. Follow these recipes to make your own great tasting dishes.
Poultry Recipes
Duck in Tamarind Sauce
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Whilst not a protein commonly associated with Mexican cuisine, duck can be paired with sauces to create stand out taste experiences, such as in this recipe.Ingredients
- 12 cactus paddles
- 1 tbsp olive oil, plus extra for brushing
- 1 tbsp butter
- 3 sweet potatoes, thickly sliced
- 1 tsp icing sugar
- 6 200g duck breasts
- Salt and pepper
- For the Sauce
- 2-4 smoked chipotle chillies in adobo
- 1L orange juice
- 150g tamarind pulp
- 100g sugar
- 1 tbsp tomato puree
- 250ml red wine vinegar
- 4-5 tbsp beef stock
Recipe
- For the sauce, push the chillies through a sieve to make a fine paste without skin or seeds.
- Pour the orange juice into a saucepan, bring to a boil over medium heat, and boil until reduced by 50%.
- Stir in the tamarind pulp and cook for about 20 minutes until reduced to the consistency of jam, then remove the pan from the heat.
- Put the sugar into another saucepan, pour in 5 tbsp water, and heat slowly until the sugar has completely dissolved.
- Bring to a boil, without stirring, for 6-8 minutes until golden.
- Stir in the tomato puree, vinegar, beef stock, and tamarind and orange mixture; and simmer for about 5 minutes.
- Remove the pan from the heat, strain into a bowl, and stir in the chilli puree; then reserve.
- Preheat the grill and brush the cactus paddles with a little olive oil, and season with salt and pepper.
- Grill for 5 minutes on each side, then remove from the heat.
- Cut out circles from the sweet potato slices with a 5cm cookie cutter.
- Preheat the grill and heat the butter with the olive oil on a ridged pan, add the sweet potato circles, and cook for 5-7 minutes on each side, until lightly coloured.
- Sprinkle the icing sugar on the slices and caramelize them under the grill.
- Preheat the oven to 230°C/Gas Mark 7.
- Season the duck with salt and pepper. Using a sharp knife, score the skin of the duck breasts in a diamond pattern without cutting the flesh.
- Heat a frying pan, add the duck breasts (skin side down) and cook for about 5 minutes, until they render their fat and the skin is golden brown.
- Turn off the heat, turn them over, and let them stand for a few minutes in the pan, before transferring them to a roasting pan.
- Put them in the oven for 5 minutes, then remove and let stand while you reheat the sauce.
- Cut the duck breasts into slices and garnish with sweet potato and cactus paddles. Serve immediately with the sauce.
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