Pipian verde is a delicious sauce prepared with a combination of fresh ingredients, like tomatillo, cilantro and serrano peppers. That what mostly gives the pipian it’s beautiful green color. The addition of the toasted pepitas(pumpkin seeds) add a subtle nutty flavor. Today I am pairing the sauce with a pan seared duck breast! I am excited that I learned how to cook duck breast and I couldn’t wait to share it with you!
Duck Breast! Take On A New Challenge!
Duck breast was a challenge for me only because it was not something my Mom ever prepared. My only exposure to this ingredient was from the many cooking shows on t.v. It looked and sounded so delicious, I was eager to try my hand at it. I do have a duck taco recipe on site that I love. This recipe was actually prepared before that, but somehow got lost in the shuffle of many, many new recipes that I am eager to share with you all. There will be two variations of pipian verde on this post!
You Know Me, Must Add A Mexican Twist!
And if you know me, I also enjoy preparing Mexican sauces to pair with my dishes. Pipian Verde is not new to me, but I just thought it would pair well with this delicious duck breast. The sauce is versatile and can be paired with your favorite protein. Chicken being one of the most popular for pipian. My husband comments to me often how he is so blessed to be able to taste and learn of all these different foods that otherwise he would not ever try. That makes me happy. Cook for the ones you love! #foodieforlife #mexicanfood
How Do You Feel About Food Competition Shows?
I don’t know about you, but there was a time when I was obsessed with watching food t.v. and especially when they competed with recipes. I truly believe that I was freeze under pressure like that! Lol! Better them, than me! On a very tasty note, that was how I came to learn to cook duck breast. So happy I challenged myself to learn. It’s so delicious!
If I had to say one thing about this duck breast, it would be, eat and enjoy it! It’s not quite the same re-heated for leftovers.
I really enjoy incorporating the dried chile piquin into my recipes for that extra kick of heat and smoky flavor.
My favorite side for this type of dish is a simple Mexican style rice. Serve with warm corn tortillas.
Plating on a white plate really makes the colors of your recipe pop!
Recipe 2 Pipian Verde !
Recipe two for pipian verde is prepared with more seeds(pepitas and sesame seeds) and was more mild as far as the heat level. Substituted jalapeño for serrano and added poblano too! I gently cooked some chicken pieces with some aromatics so I would have the homemade stock for the sauce and my rice. Bonus and so much more flavorful!
Pipian Verde – Green Pipian Sauce
- deep pot
Pipian Verde Recipe 1
- 1/2 white onion
- 4-6 cloves garlic skin on
- 2 serrano peppers
- 1 pound tomatillos, peeled and washed
- 1 teaspoon dried chile piquin optional
- Avocado or Olive oil
- 3/4 cup toasted pepitas(peeled pumpkin seeds)
- 1/2 cup cilantro
- 1 teaspoon Mexican oregano
- 2 teaspoons chicken caldo de pollo bouillon
- 2 cups chicken broth
- Salt and pepper to taste
You Will Also Need
- 1 large duck breast with skin on 1 pound at room temperature
- salt and pepper
Pipian Verde Recipe 2
- 2 1/2- 3 lbs Cooked Chicken with broth SEE INSTRUCTION ON RECIPE 2
- Avocado or olive oil
- 1/2 white onion, sliced
- 4-6 cloves of garlic
- 1-2 jalapeños, sliced
- 1 poblano, seeded, sliced
- 1 lb tomatillos, halved
- 1 c Pepitas, pumpkin seeds
- 1/2 c sesame seeds
- 1 1/2 tsps oregano
- 1 1/2 tsps cumin seeds
- Salt to taste
- For the sauce: In a large skillet or comal at medium heat, add the onion, garlic serrano, tomatillos and chile piquin. Drizzle lightly with olive oil and cook the vegetables until the skins begin to blacken in spots and vegetables cook through most of the way. Remove the chile piquin after a minute, set aside. Turn as needed, removing the cloves of garlic after 15 minutes..
- Remove skins from garlic, add to blender, along with onion, serrano, tomatillos, chile piquin, 1/4 cup pepitas, cilantro, oregano, bouillon, chicken broth, salt and pepper. Blend on high until smooth. Taste for salt and pepper. Heat 2 tablespoons of olive oil to medium heat in a sauce pan or skillet. After a few minutes pour in the pipian sauce from the blender. Bring to a boil, reduce to a simmer and continue cooking partially covered for 20 to 25 minutes. Taste for salt, cover and remove from heat.
- For the duck: Preheat oven to 395 degrees F. Season the duck breast with salt and fresh cracked pepper on both sides. Place duck, skin side down, into a cold cast iron skillet or heavy skillet. Heat to medium. In about 8 to 10 minutes the skin should be brown, crisp and ready to flip over. When it’s crisp and brown, flip over and cook for 1 minute. Transfer the whole pan to the oven and continue cooking for 4 to 6 minutes or until the internal temperature reads between 143 and 145 degrees F. Remove from oven, then transfer duck breast to cutting board and cover loosely with foil paper. Let rest for 5 minutes. If you need, warm the pipian sauce while the duck is resting. Slice the breast into 8 slices. Ladle the pipian sauce generously over the duck. Serve with rice. Yields 2 to 4 servings.
Pipian Verde Recipe 2
- In a large pot, add 2 1/2-3 lbs chicken pieces, drumsticks, thighs, skin on bone in. Cover with 10-12 cups of water. Add 1 large onion cut in half, half head of garlic, 1 carrot, 1 stick of celery, 4 bay leaves, 1 tsp peppercorns, handful of fresh cilantro and salt to taste. Bring up to a light simmer. Skim off the top as needed. Cook for 40 minutes. Set aside.
- Once broth is ready, in a large deep skillet, add 2 tablespoons of oil and heat to medium. Add the onion, garlic, jalapeño, poblano and tomatillos. Let them begin to caramelize a bit, then stir occasionally for the next 7-8 minutes. Transfer ingredients to the blender jar.
- In that same skillet, add the pepitas, sesame seeds. oregano and cumin seeds. Drizzle in another 2-3 tablespoons of oil. Continue cooking at heat below medium until seeds begin to pop and toast. Stir often, so they don't burn. Cook time is about 5 minutes, more or less. Transfer ingredients to blender jar with tomatillo mixture.
- To the blender jar, ladle in 4-5 cups of reserved broth. Carefully, cover and hold the lid down with a clean kitchen towel. Blend on high until very smooth. You may need to blend for a few minutes.
- Once again, to that same deep skillet, preheat 2 tablespoons of oil at medium heat for a few minutes. Once hot, pour in the pipian sauce from the blender. Keep lid handy, as it can splatter and pop. Stir well to combine. Ladle in a few more cups of reserved chicken broth. Once combined, taste for salt. Add the cooked chicken pieces to the pipian sauce. Continue cooking for another 20 minutes on med/low heat. Serve with your favorite rice and warm tortillas!