©2006 Globalavida LLC
Ingredients:
2 tablespoons butter
1 tablespoon oil
4 whole duck breasts, about 8 oz each - cut in half
3/4 cup pine nuts
3/4 cup walnuts - chopped
3/4 cup hazelnuts - chopped
3 chilies anchos - seeds and membranes removed
3 chilies pasillas - seeds and membranes removed
1 tablespoon chili seeds
3/4 cup toasted breadcrumbs
6 cups duck or chicken stock
3 tablespoons brown sugar or honey
4 avocado leaves - toasted and crumbled
1/2 teaspoon aniseed - lightly toasted
salt and freshly ground pepper
1/4 cup pine nuts for garnish
Place butter and oil into a Comal (or a large heavy skillet) and warm over medium heat. Add the duck breasts and sauté until half of the fat has been rendered, about 3-4 minutes on each side. Remove duck from Comal and set aside.
Place the nuts, whole chilies, seeds and breadcrumbs in Comal with duck fat and sauté over medium heat until lightly browned.
Remove from Comal, set aside to cool.
Place cooled mixture into food processor or blender then puree with enough stock to form a smooth sauce. Place back into Comal.
Add the sugar, avocado leaves, and aniseed then simmer until the sauce thickens. Remove from Comal and add salt and pepper to taste. Set aside.
Place the duck breasts back in the Comal over medium high heat. Cook the skin side first until golden brown, then turn the breasts over and cook for another until juices run clear.
To serve, place each breast on top of a small amount of sauce, cover with more sauce then garnish with pine nuts.