Zarape De Pato Food

ARROZ DE PATO

Steps:

• Preheat oven to 375° Fahrenheit (190° Celsius).
• In a large stock pot, add the water, salt, pepper, cloves, mustard seeds, zest from 1 of the oranges, thyme and cilantro. Add the unpeeled onions and unpeeled garlic cloves, 2 of the bay leaves, 2 of the carrots, the green leaves from the leek (washed and cut in 1-inch chunks), the chouriço, the bacon and the duck.
• Bring the mixture to a boil and skim the dark foam as it develops on top of the broth. Bring the broth to a medium simmer and cook for 40 to 50 minutes.
• Remove the duck, chouriço and bacon & place on a sheet tray. Strain the broth through a fine mesh sieve.
• Shred the duck once it is cool enough to handle.
• Cut a ten slices each of chouriço and bacon. Set the slices aside. Finely dice the remaining chouriço and bacon.
• In a pot, combine the olive oil, the minced onions and garlic, the remaining bay leaf, the leek (the white part cut in thin slices), the diced carrots, and the diced chouriço and bacon. Cook for 5 minutes at medium heat. Add half of the shredded duck and cook for 3 more minutes.
• Add white wine and let it cook until all the alcohol evaporates.
• Add the rice and stir everything together until just combined.
• Add 2 quarts of the duck broth, stir everything until combined. Do not over stir! Check the seasoning and add more salt if necessary.
• When the rice is almost fully cooked, transfer everything to an ovenproof casserole large enough to hold the mixture, Smooth the rice into an even layer and place the slices of chouriço and bacon on top in a decorative pattern.
• Bake in the oven for 15 to 20 minutes.
• While the duck rice is cooking, peel and slice the oranges.
• Serve the cooked duck rice with the sliced oranges and remaining shredded duck.

POBLANO SAUCE

Steps:

• Roast the peppers directly over a gas burner until slightly charred, turning frequently (alternatively, roast under the broiler). Transfer to a medium bowl, and cover with plastic wrap; let stand about 15 minutes. Use a paper towel to rub off charred skins. Remove and discard stems, seeds, and ribs. Roughly chop peppers, and set aside.
• Prepare an ice bath. Bring a pot of water to a boil; blanch the spinach until bright green and wilted, about 30 seconds. Using tongs or a slotted spoon, transfer spinach to ice bath to cool. Drain, and wring spinach to remove as much liquid as possible; roughly chop.
• Puree the reserved peppers, spinach, stock, and cilantro in a blender. Transfer to a medium saucepan; bring to a boil. Stir in cream and salt; cook just until sauce comes to a boil. Remove from heat. Let cool before serving or storing. Sauce can be refrigerated in an airtight container up to 3 days. Reheat gently over low heat, being careful not to boil.

REFRIED BEANS FOR ZARAPE DE PATO

Steps:

• Bring beans and the water to a boil in a medium saucepan over medium-high heat. Reduce heat; simmer until tender, about 1 hour. Add epazote, garlic, and salt; cook until beans are very soft, about 15 minutes. Set aside to cool in liquid.
• Working in batches, puree beans (including garlic) in a food processor to form a fairly smooth paste, adding cooking liquid as needed. Heat oil in a large saute pan over medium-high heat. Add bean puree; cook, stirring, until the oil is incorporated, about 5 minutes. Serve hot.