Confit Duck Leg Pozole

Confit Duck Leg Pozole
Photo by Romulo Yanes

Ingredients

  • 1/8 teaspoon ground cumin
  • ½ cup canned white hominy (pozole)
  • 1/3 cup white onion
  • ½ garlic clove
  • plum tomato
  • 1 confit duck leg
  • 1 ½ cups water
  • + 8 more ingredients
    • fresh cilantro leaves
    • 1 teaspoon fresh cilantro
    • tortilla chips
    • ¼ teaspoon salt
    • white onion
    • ½ teaspoon dried oregano
    • 1 dried ancho chile
    • ¼ teaspoon honey

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...

View full recipe at Epicurious

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