astray recipes: Duck cakes with nopalito cactus sauce

Categories: Dujour01
Yield: 1 servings

Measure	Ingredient
1	Whole duck
2	Yellow onions; thinly sliced
2	Red onions; thinly sliced
1 bunch	Leeks; thinly sliced
1 bunch	Green onions; thinly sliced
8	Whole eggs
	Salt and pepper
	Clarified butter; for frying
3	Strips bacon
3 tablespoons	Onion; chopped
2 cups	Nopales; cleaned and diced
1 teaspoon	Garlic; chopped
3 tablespoons	Vinegar; (rice, herb, pepper
	; and fruit)
4 tablespoons	Sugar
1 teaspoon	Chili paste
2	Limes; Juice of

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.

duck cakes with nopalito cactus sauce