Manchamanteles de Pato
Source of Recipe
Food from my Heart, Zarela Martinez
Recipe Introduction
Mexican Roasted Duck with Spicy Fruit Sauce
List of Ingredients
1 5-pound whole duck
1 medium carrot, peeled and cut in thirds
1 small onion, unpeeled
2 garlic cloves, unpeeled
6 bay leaves
1 stick true Ceylon cinnamon, or use 1 stick U.S. "cinnamon"
2 tablespoons vegetable oil
1 medium-size onion, sliced into thin half-moons (1 cup)
2 large garlic cloves, minced
1 can (28 ounces) whole tomatoes, with juice 2 bay leaves
1 to 2 teaspoons salt, or to taste
1/4 to 1/3 teaspoon ground cloves
1 1/2 teaspoon ground true Ceylon cinnamon or 1/2 teaspoon ground U.S. cinnamon
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano, crumbled
1/2 cup dried apricots, sliced
3/4 cup pitted dried prunes, whole or sliced
1/2 cup golden raisins
1 can (20 ounces) unsweetened pineapple chunks, with juice
1/2 cup dry sherry or red wine
1 tablespoon cider vinegar
1 cup Adobo de Chile Colorado (see recipe below)
1 to 2 medium-size tart apples, such as Granny Smith, cored and cut into eighths
1 to 2 tablespoons butter, optional
1 large ripe plantain, peeled and sliced, optional Cinnamon sugar, made with 1 tablespoon sugar to teaspoon ground cinnamon,
optional 1/2 to 1 teaspoon black pepper to tasteRecipe
Preheat oven to 400 degrees F.
With a sharp fork, prick the duck all over. Salt and pepper the cavity and stuff with the carrots, onion, garlic, bay leaves and canela. Place on a rack in a heavy-duty roasting pan and cook for 2 hours. Drain off any fat that accumulates. When ready to serve, cut the duck in half lengthwise and reheat. Serve with the manchamanteles sauce that follows.
While the duck roasts, heat 2 tablespoons of the oil in a heavy, medium-size saucepan over high heat until hot, but quite smoking. Add the onion and garlic and cook, stirring, until golden and translucent, 3 to 4 minutes. Add the tomatoes, breaking them up with your hand. Add the bay leaves, 1/2 teaspoon of the black pepper, 1 teaspoon of the salt, the cloves, cinnamon, cumin and oregano. Bring to a boil, then reduce the heat to low and simmer, uncovered, 10 to 12 minutes. Working in batches if necessary, puree the mixture in a blender and transfer to a large Dutch oven or saucepan.
Bring the pur�ed sauce to a boil over high heat, add the dried fruits, pineapple with its juices, sherry or red wine and vinegar. Let simmer a minute, then add the adobo. Add salt and pepper. Reduce the heat to medium-low and simmer the sauce, uncovered, about10 minutes. Add the apple pieces to the sauce. Let the sauce return to a boil and simmer for 20 minutes.
ADOBO DE CHILE COLORADO
Red Chile Adobo
Ingredients:
2 tablespoons lard or vegetable oil
4 medium hot whole dried red chiles, either ancho, guajillo, dried Anaheim, stems intact
1 1/2 cups boiling water
1 large garlic clove, peeled and finely minced
1 teaspoon dried Mexican oregano
1 cup water
Directions:
Heat the lard or oil in small or medium-size heavy skillet over medium heat until rippling. Fry the whole chiles, one at a time, turning several times with tongs, until puffed and red or slightly orange in color, 30 to 60 seconds. Be careful not to let them burn! As the chiles are done, add them to the boiling water in a bowl. Let soak until softened, about 20 minutes. Push them down if they float. Drain. Pull or cut off the chile tops and scrape out the seeds. Discard the tops and seeds.
Place the soaked chile pods in a blender with the garlic, oregano and 1 cup water. Process to a smooth pur�e. Add a little more water if desired to facilitate blending, but the sauce should be thick. Place a medium-mesh sieve over a bowl. Pour the paste into the sieve and force it through with a wooden spoon, scraping and rubbing to push through as much of the solids as possible. Discard any bits that won't go through.
\Yield: 3/4 to 1 cup
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