Ingredients with Measurements:
- 4 duck legs
- 4 dried ancho chiles
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 4 banana leaves
Special equipment needed:
- Blender
- Large pot or Dutch oven
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Remove the stems and seeds from the ancho chiles and soak them in hot water for 10 minutes.
3. In a blender, combine the soaked ancho chiles, onion, garlic, cumin, oregano, salt, black pepper, orange juice, lime juice, and olive oil. Blend until smooth.
4. Place each duck leg on a banana leaf and spoon the ancho chile sauce over the top. Wrap the banana leaf around the duck leg and tie it with kitchen twine.
5. Place the wrapped duck legs in a large pot or Dutch oven and pour in enough water to cover them.
6. Cover the pot and place it in the oven. Cook for 2 hours.
7. Remove the pot from the oven and let it cool for 10 minutes.
8. Carefully unwrap the banana leaves and transfer the duck legs to a serving platter.
9. Serve hot with additional ancho chile sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
350°F
Serving size:
4
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Sodium: 650mg
Substitutions for ingredients:
- Chicken legs can be used instead of duck legs.
- Chipotle chiles can be used instead of ancho chiles.
- Lemon juice can be used instead of lime juice.
Variations:
- Add diced potatoes and carrots to the pot before cooking for a complete meal.
- Use pork or beef instead of duck for a different flavor.
Tips and tricks:
- Make sure to soak the ancho chiles in hot water to soften them before blending.
- Use a sharp knife to cut the banana leaves to prevent tearing.
- Serve with a side of rice or beans.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve on a platter with additional ancho chile sauce and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Rice, beans, roasted vegetables
Suggested side dishes:
Mexican rice, black beans, roasted sweet potatoes
Troubleshooting advice:
If the banana leaves tear, use additional leaves to wrap the duck legs.
Food safety advice:
Make sure the duck legs are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Mixiote is a traditional Mexican cooking technique that involves wrapping meat in banana leaves and cooking it over an open flame.
Flavor profiles:
Spicy, smoky, tangy
Serving suggestions:
Serve with a cold beer or a margarita.
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Region: Mexican