Title: Duck Cakes with Nopalito Cactus Sauce
Categories: Poultry
Yield: 4 Servings

1		Whole duck
2		Yellow onions, thinly
		Sliced
2		Red onions, thinly sliced
	l	Bn. leeks, thinly sliced
1	bn	Green onions, thinly
		Sliced
8		Whole eggs
		Salt and pepper
		Clarified butter, for
		Frying
		Sauce:
3		Strips bacon
3	tb	Onion, chopped
2	c	Nopales, cleaned and diced
1	ts	Garlic, chopped
3	tb	Vinegar (rice, herb, pepper
		And fruit)
4	tb	Sugar
1	ts	Chilli paste
		Juice of 2 limes

In sauce pan, cook bacon until crisp. Discard excess fat. Add 1/2 of the nopales, garlic and onions and cook for approximately 1 to 2 minutes. Set aside. In same pan, add sugar and vinegar. Reduce until thick and slightly caramelized. Add chilli paste and the lime juice toss with reserved nopales. Serve as a side dish, with rice or as a sauce.

Wash, season and cook duck at 350 degrees until completely done (approximately l 1/2 hours) and falling off the bone. When duck is cool, separate skin from meat and grind the skin. Shred the meat very fine. Mix with the sliced onions, eggs, ground duck skin and salt pepper. Shape into desired size patties and pan fry until crisp in clarified butter.

Chef Josef Dzughavili SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #DJ9186

From: Dave Drum Date: 23 Oct 97

previous

next