Duck cakes with nopalito cactus sauce

1 servings

Ingredients

QuantityIngredient
1Whole duck
2Yellow onions; thinly sliced
2Red onions; thinly sliced
1bunchLeeks; thinly sliced
1bunchGreen onions; thinly sliced
8Whole eggs
Salt and pepper
Clarified butter; for frying
3Strips bacon
3tablespoonsOnion; chopped
2cupsNopales; cleaned and diced
1teaspoonGarlic; chopped
3tablespoonsVinegar; (rice, herb, pepper
; and fruit)
4tablespoonsSugar
1teaspoonChili paste
2Limes; Juice of

Directions

SAUCE

Wash, season and cook duck at 350 degrees until completely done (approximately l ½ hours) and falling off the bone. When duck is cool, separate skin from meat and grind the skin. Shred the meat very fine. Mix with the sliced onions, eggs, ground duck skin and salt pepper. Shape into desired size patties and pan fry until crisp in clarified butter.

Sauce:

In sauce pan, cook bacon until crisp. Discard excess fat. Add ½ of the nopales, garlic and onions and cook for approximately 1 to 2 minutes. Set aside. In same pan, add sugar and vinegar. Reduce until thick and slightly caramelized. Add chili paste and the lime juice toss with reserved nopales.

Serve as a side dish, with rice or as a sauce.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9186 Converted by MM_Buster v2.0l.