refady.blogg.se - Machacha muchos

Use a spoonful of the sauce to marinate the watercress.

Turn the heat down to low and add the honey and season with salt and pepper. Prepare the annatto sauce by finely chopping the garlic and cooking it over high heat with the annatto seed paste and pineapple juice.Add the honey and cinnamon and season with salt and pepper. Peel the blackened, soft plantain and mash with a fork to a nice smooth texture.Arrange the stuffed quail in a small roasting pan and place it in the 325 F° preheated oven. Stuff the quail with the duck machaca, closing the quail around the mixture.Allow to cook for a few minutes longer to blend the flavors- we now have duck machaca. Season with salt and pepper, and add the cooled duck confit. Heat a few drops of olive oil over medium heat and sauté the mixture. Julienne the onion and poblano chili and finely chop the garlic.Place on paper towels to drain excess oil. Heat the corn oil to medium-high and fry the plantain slices until golden brown. Peel the 2nd plantain and slice into 3 millimeter-thick slices.

In a 325 F° preheated oven, place 1 entire plantain for 25 minutes or until the peel turns black and the center is soft.

We then marinate the quail in salt and pepper.

Add your duck magret to the hot duck fat and simmer, or confit it for 45 minutes, until golden and fried.

To begin, wash and disinfect all ingredients.