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 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. 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
Pipian Verde - Seared Duck Breast in a Green Pipian Sauce
- For Pipian Sauce
- 1/2 white onion
- 4 cloves garlic skin on
- 2 serrano peppers
- 1 pound washed tomatillos
- 1 1/2 teaspoons dried chile piquin optional
- Olive oil
- 1/2 cup toasted pepitas
- 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
- 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.
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!
Type Mexican Rice into the search bar to see full recipe on site.