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Loading...Pato en Pipián is a classic Mexican braise, especially beloved in Veracruz and Puebla, where tender duck pieces are slowly simmered in a silky, earthy sauce built on toasted pumpkin seeds, dried chiles, and tomatillos. The result is a deeply savory, nutty dish with gentle heat and a beautiful jade-green hue.
Prep Time25 mins
Cook Time95 mins
Total Time120 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 42 gFat
- 11 gSaturated Fat
- 12 gCarbs
- 4 gFiber
- 3 gSugar
- 45 gProtein
- 620 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 7 mgIron
- 9 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the duck
- 4 duck legs (thigh and drumstick), about 3 lb total, patted dry
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp duck fat or vegetable oil
For the pipian sauce
- 1 cup raw hulled pumpkin seeds (pepitas)
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 4 tomatillos, husked and rinsed
- 1/2 white onion, roughly chopped
- 3 garlic cloves, peeled
- 1/4 tsp Mexican oregano
- 1/8 tsp ground cumin
- 2 whole cloves
- 2 1/2 cups duck or chicken stock, warm
For finishing and serving
- 1 hoja santa leaf or 1 bay leaf
- 2 tbsp masa harina whisked with 1/4 cup water
- 2 tbsp chopped cilantro
- Steamed white rice or warm corn tortillas, for serving
- Lime wedges, for serving
Directions
- Season the duck legs generously on both sides with salt and pepper. Heat the duck fat in a large heavy pot or Dutch oven over medium-high until shimmering, then brown the duck skin-side down for 5 to 6 minutes until deep golden; flip and brown 3 minutes more. Transfer to a plate and pour off all but 2 tablespoons of fat.
- Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat, stirring constantly, for 3 to 4 minutes until puffed and lightly golden; transfer to a bowl. In the same skillet, toast the guajillo and ancho chiles for about 20 seconds per side until fragrant, then soak them in hot water for 10 minutes. Reserve 1/2 cup of the soaking liquid.
- In a blender, combine the toasted pumpkin seeds, soaked chiles (drained), tomatillos, onion, garlic, oregano, cumin, cloves, and 1 cup of the warm stock. Blend on high for 2 to 3 minutes until completely smooth, adding more stock as needed to keep the blender moving.
- Strain the sauce through a fine-mesh sieve into the Dutch oven, pressing firmly with a spatula to extract all the flavor. Stir in the remaining 1 1/2 cups stock and the hoja santa, bring to a gentle simmer, and cook for 8 to 10 minutes to deepen the flavor.
- Nestle the browned duck legs and any accumulated juices into the sauce. Cover, reduce heat to low, and braise for 70 to 80 minutes, turning once halfway through, until the duck is fork-tender and pulling away from the bone.
- Remove the lid, skim excess fat from the surface, and stir in the masa harina slurry. Simmer uncovered for 6 to 8 minutes until the sauce coats the back of a spoon and turns a rich olive-green.
- Discard the hoja santa. Taste and adjust salt. Stir in the cilantro just before serving.
- Serve the duck in shallow bowls over rice or with warm tortillas, spooning the pipián generously over each piece. Finish with a squeeze of lime.
Cook’s Notes
- Watch the pumpkin seeds closely while toasting; they go from golden to scorched in seconds and will turn the sauce bitter.
- For an even silkier sauce, blend the pumpkin seed mixture a second time with an extra 1/4 cup stock before straining.
- If hoja santa is unavailable, a bay leaf plus a small pinch of ground anise will mimic its aromatic, slightly minty character.
- Bone-in duck legs stay succulent through the long braise; boneless breasts will overcook in this timeframe, so save them for another preparation.
- The pipián tastes even better the next day once the flavors have melded, making it a great make-ahead dinner.
