Roasted Duck with Pinons and Mulato Chiles (Pato Mulato Con Pinones)

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1 cup water
1 sprig fresh rosemary
4 cloves garlic
2 black peppercorns
2 cups pinones (pine nuts)
4 mulato or ancho chiles, stems and seeds removed
1/2 cup water
3 Tbsp. honey
1/2 tsp. soy sauce
1 tsp. corn oil
1 duck (5-7 pounds)


Preheat the oven to 350F.

Heat the water in a saucepan and cook the rosemary, garlic, peppercorns and nuts for about 10 minutes. Remove the rosemary sprig, and transfer the mixture to a blender. Puree the mixture and reserve.

In a blender, combine the chiles and water and puree. Transfer the puree to a saucepan and add the honey, soy sauce and oil. Cook for about 5 minutes, stirring constantly, then add the nut puree and adjust the consistency by adding water if necessary. Over low heat, cook the sauce until it is thick enough to cling to the duck.

Place the duckling in a roasting pan and cover it with the sauce. Baste the duck with the sauce and roast, uncovered, at 350F for 1-1/2 hours or until done. Continue basting the duck while roasting.

Yields 4-6 servings.

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