3 Tbsp. Vegetable Shortening
4 lbs. Duck Breast
Kosher Salt and Pepper to taste
Mission® 6" White Corn Tortilla (10620)
1 batch Pipián Rojo (Red Pumpkin Seed Sauce) (see Related Recipe)
1.) Heat lard in a large pot over medium high heat. Pat duck dry with paper towels. Season with salt and pepper. Place in pot and fry skin side down without turning for 15-18 minutes or until well browned. Set aside.
2.) Heat two tablespoons lard in a large pot over medium heat. Pour sauce into pot and heat throughout. Add more broth if necessary to thin out the sauce. Season with sugar and salt, continue cooking for 40 more minutes or until chile flavor mellows.
3.) To serve, slice the duck breast and cover with Pipián Rojo Sauce. Sprinkle with sesame seeds and serve with warm Mission® White Corn Tortillas, three per serving.
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