RED DUCK BROTH

INGREDIENTS (serves 4):

Chili sauce:

½ l. warm water

6 guajillo chilis

3 broad chilis

Duck:

4 ducks (thighs, plucked and washed)

2 l. water

2 slices of corncobs

5 epazote (Chenopodium ambrosioides) leaves

2 courgettes, chopped

1 sprig pitseed goosefoot (Chenopodium berlandieri)

Salt to taste

PREPARATION:

Chili sauce: Cut the 9 chilis open and remove the seeds. Infuse in ½ litre warm water for 5-10 min. Drain and crush.

Duck: Wash the duck thighs (leaving on the skin with its fat) and cook in 2 l. water with the slices of corncob. After 40 min., add the chili sauce and 5-6 epazote leaves. Cook for a further 20-40 min. Five minutes before serving, add the courgettes and simmer but do not boil so that they do not break up. Chop the sprig of goosefoot and use as a garnish for the broth.

TO SERVE:

Serve the duck with the vegetables and cover with the broth. Then decorate with the finely chopped goosefoot. 

NOTE: In some regions, it was not always possible to strain foods and we should remember that mortars and grinding stones were the predecessors of our kitchen robots. This recipe uses exclusively ingredients that existed before Hispanic times.