El Pato
Savor the bold and smoky flavors of "El Pato," a rustic Mexican-inspired dish featuring tender, fall-off-the-bone duck legs simmered in a rich tomato and chipotle sauce. This recipe combines golden-seared duck with the vibrant aroma of onions, garlic, cumin, and oregano, creating a deeply flavorful base enhanced by the subtle heat of chipotle chiles in adobo. With a cook time that lets the sauce thicken to perfection, this dish is ideal for serving with fluffy rice or warm tortillas, making it a comforting meal packed with authentic flavors. Finish with a garnish of fresh cilantro and a squeeze of lime for a zesty touch that balances the smoky richness. Perfect for a cozy dinner or an impressive centerpiece for guests, "El Pato" is a delicious fusion of tradition and indulgence that will captivate your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces duck legs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium (diced) white onion
- 4 cloves (minced) garlic cloves
- 4 medium (blended or finely chopped) tomatoes
- 2 pieces (chopped) chipotle chiles in adobo
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken stock
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 large (cut into wedges for serving) lime
Instructions
Season the duck legs with 1 teaspoon of salt and 1 teaspoon of black pepper. Rub the seasoning evenly on all sides of the legs.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Sear the duck legs skin-side down for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the duck legs from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
Stir in the blended tomatoes, chipotle chiles, ground cumin, and oregano. Cook the mixture for 5-7 minutes, allowing the flavors to meld together.
Pour in the chicken stock and return the seared duck legs to the skillet, ensuring they are partially submerged in the sauce.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let the duck cook for 60-75 minutes, or until the meat is tender and falls off the bone. Stir occasionally and check to ensure the sauce doesn’t dry out; add more chicken stock if needed.
Once cooked, taste the sauce and adjust seasoning with additional salt if required.
Serve the duck legs over a bed of rice or with warm tortillas. Garnish with freshly chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
4028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.1 g | 413% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 5847 mg | 254% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.2 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 3649 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
