Duck Breasts with Pumpkin Seed Sauce

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

I was once taken to Rosa Mexicana, said by many to be the best Mexican restaurant in Manhattan, and was served an exquisitely subtle dish of duck in pumpkin seed sauce or pipian. The elusive sharpness came from the green tomato or tomatillo, with its papery husk. This is not easy to find here. You could use physalis or Cape gooseberry which is a close relation, but it will change the colour of the sauce. I have retained the rich green colour of the sauce and slightly altered the flavour by

Ingredients

Method