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