CONFIT DUCK LEG POZOLE
Steps:
- Remove skin from duck leg and cut skin into 1/4-inch pieces. Cook skin in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered and skin is golden brown, 8 to 12 minutes. Transfer duck skin with a slotted spoon to paper towels to drain and season with salt. Pour off and discard fat from saucepan (or reserve for another use), then wipe pan clean and set aside.
- While skin cooks, remove duck meat from bones, reserving bones, and finely shred.
- Toast chile in dry saucepan over moderate heat, turning with tongs, until fragrant and pliable, about 2 minutes, then transfer to a bowl. Cover chile with boiling-hot water and soak until softened, about 20 minutes. Drain chile and transfer to a blender.
- While chile soaks, add onion and garlic to dry saucepan and cook over moderate heat, stirring occasionally, until browned, 2 to 3 minutes. Add water, oregano, honey, cumin, and reserved bones and simmer, uncovered, 20 minutes. Discard bones.
- Blend broth mixture with softened chile and 1/4 teaspoon salt in blender until very smooth (use caution when blending hot liquids). Transfer purée to saucepan. Add hominy and shredded duck meat and simmer, covered, 10 minutes. Stir in cilantro and salt to taste, then serve topped with duck skin.
- *Available at butcher shops, some supermarkets, and D'Artagnan (800-327-8246).
- **Available at Latino markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).
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md Foyez islam
mi84@yahoo.comI've never had pozole before, but I'm so glad I tried this recipe. It was delicious! The duck confit was incredibly tender and flavorful, and the hominy and vegetables were cooked perfectly. I'll definitely be making this again.
Burhan Jemal
b.j@yahoo.comThis pozole was amazing! The duck confit was so tender and flavorful, and the hominy and vegetables were cooked to perfection. I'll definitely be making this again.
Thilanka Lakshan
t.lakshan41@yahoo.comI'm a big fan of pozole, and this recipe is one of the best I've tried. The duck confit added a unique and delicious flavor, and the hominy and vegetables were cooked perfectly. I highly recommend this recipe!
E4JM
e4jm@hotmail.co.ukThis pozole was easy to make and turned out great! The duck confit added a nice richness to the broth, and the hominy and vegetables were cooked perfectly. I'll definitely be making this again.
Ziidi Malik
z54@hotmail.comI was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did! The duck confit was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
Yami Evans
evans-yami12@yahoo.comThis pozole was delicious! The duck confit was incredibly tender and flavorful, and the hominy and vegetables were cooked perfectly. I will definitely be making this again.
Barbara Sawyer
s-barbara63@yahoo.comI've made this pozole several times now, and it's always a hit. The duck confit is the star of the show, and the hominy and vegetables add a nice balance of flavors. I highly recommend this recipe!
Thabiso Cele
t_cele49@hotmail.comThis was my first time making pozole, and it turned out great! The duck confit added a really nice flavor to the broth, and the hominy and vegetables were cooked perfectly. I'll definitely be making this again.
Etche Toons
t41@yahoo.comI've never had pozole before, but I'm so glad I tried this recipe. It was delicious! The duck confit was incredibly tender and flavorful, and the hominy and vegetables were cooked perfectly. I'll definitely be making this again.
Josh Hoggard
j-h@hotmail.co.ukThis pozole was amazing! The duck confit was so tender and flavorful, and the hominy and vegetables were cooked to perfection. I'll definitely be making this again.
athoy ahmed
a13@yahoo.comI'm a big fan of pozole, and this recipe is one of the best I've tried. The duck confit added a unique and delicious flavor, and the hominy and vegetables were cooked perfectly. I highly recommend this recipe!
Far Jana
jana@gmail.comThis pozole was easy to make and turned out great! The duck confit added a nice richness to the broth, and the hominy and vegetables were cooked perfectly. I'll definitely be making this again.
gull Waziristan
gull_waziristan68@gmail.comI was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did! The duck confit was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
muslima chowdhory
m_c98@hotmail.comThis pozole was delicious! The duck confit was incredibly tender and flavorful, and the hominy and vegetables were cooked perfectly. I will definitely be making this again.
Ghareeb Shah
shah.g94@gmail.comI've made this pozole several times now, and it's always a hit. The duck confit is the star of the show, and the hominy and vegetables add a nice balance of flavors. I highly recommend this recipe!
Babul Hossen
babul_hossen@gmail.comThis was my first time making pozole, and it turned out great! The duck confit added a nice richness to the broth, and the hominy and vegetables were cooked perfectly. I'll definitely be making this again.
Richard Isedu
irichard53@hotmail.comI'm not usually a fan of pozole, but this recipe changed my mind. The duck confit gave it a unique and delicious flavor, and the hominy and vegetables were cooked to perfection. I'll definitely be making this again!
Yvonne Vlahakis Mboma
yvonne_v@yahoo.comThis pozole was a hit at my dinner party! The duck confit added a rich and flavorful depth to the broth, and the hominy and vegetables were cooked perfectly. I'll definitely be making this again.