El Pato

Savor the bold and smoky flavors of "El Pato," a rustic Mexican-inspired dish featuring tender, fall-off-the-bone duck legs simmered in a rich tomato and chipotle sauce. This recipe combines golden-seared duck with the vibrant aroma of onions, garlic, cumin, and oregano, creating a deeply flavorful base enhanced by the subtle heat of chipotle chiles in adobo. With a cook time that lets the sauce thicken to perfection, this dish is ideal for serving with fluffy rice or warm tortillas, making it a comforting meal packed with authentic flavors. Finish with a garnish of fresh cilantro and a squeeze of lime for a zesty touch that balances the smoky richness. Perfect for a cozy dinner or an impressive centerpiece for guests, "El Pato" is a delicious fusion of tradition and indulgence that will captivate your taste buds.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pieces duck legs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium (diced) white onion
• 4 cloves (minced) garlic cloves
• 4 medium (blended or finely chopped) tomatoes
• 2 pieces (chopped) chipotle chiles in adobo
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups chicken stock
• 0.25 cup (chopped, for garnish) fresh cilantro
• 1 large (cut into wedges for serving) lime

Directions

Step 1

Season the duck legs with 1 teaspoon of salt and 1 teaspoon of black pepper. Rub the seasoning evenly on all sides of the legs.

Step 2

In a large skillet or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Sear the duck legs skin-side down for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the duck legs from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.

Step 6

Stir in the blended tomatoes, chipotle chiles, ground cumin, and oregano. Cook the mixture for 5-7 minutes, allowing the flavors to meld together.

Step 7

Pour in the chicken stock and return the seared duck legs to the skillet, ensuring they are partially submerged in the sauce.

Step 8

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let the duck cook for 60-75 minutes, or until the meat is tender and falls off the bone. Stir occasionally and check to ensure the sauce doesn’t dry out; add more chicken stock if needed.

Step 9

Once cooked, taste the sauce and adjust seasoning with additional salt if required.

Step 10

Serve the duck legs over a bed of rice or with warm tortillas. Garnish with freshly chopped cilantro and lime wedges on the side.

Nutrition Facts

Serving size	2483.3 grams (2483.3g)

Amount per serving	% Daily Value*
Calories	4028

Total Fat 322.10g	413%
Saturated Fat 101.80g	509%
Polyunsaturated Fat 3.10g
Cholesterol 883mg	294%
Sodium 5847mg	254%
Total Carbohydrate 51.70g	19%
Dietary Fiber 12.70g	45%
Total Sugars 23.20g
Protein 224.50g	449%

Vitamin D 0IU	0%
Calcium 328mg	25%
Iron 35mg	195%
Potassium 3649mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.4%

Protein: 22.4%

Carbs: 5.2%