Duck Pozole

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From emeril live, i made alot of duck confit and was looking for recipes to use it in, this is reallt good comfort food. I can easily get hominy here in pa, and i also used a mix of white and yellow corn.

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Steps

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Place the bacon in a large , 1-gallon stockpot or dutch oven.

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Cook over medium heat until crispy , 10 to 12 minutes.

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Using a slotted spoon , remove the bacon from the pan and set aside on a paper towel lined plate.

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Increase the heat to medium-high and add the smoked duck to the stockpot.

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Sear until caramelized on all sides , about 4 to 5 minutes.

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Add the onions and cumin and cook , stirring occasionally , until the onions are soft and begin to caramelize , about 4 minutes.

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Season the onions lightly with salt and freshly ground black pepper.

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Stir in the zucchini , yellow squash , and carrots and cook for 2 to 3 minutes.

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Add the jalapenos and garlic and cook for 1 minute.

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Add the tomatoes and cook for 3 minutes , making sure to scrape the bottom of the pan with a wooden spoon.

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Add the duck stock and hominy and bring the mixture to a boil.

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Reduce heat to a simmer and cook for 1 hour , occasionally skimming off any fat that rises to the surface.

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Add the blanched corn and cook.

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Ingredients

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bacon, smoked duck, yellow onion, ground cumin, salt & freshly ground black pepper, zucchini, yellow squash, carrot, jalapeno, garlic, diced tomato, duck stock, white hominy, sweet corn, fresh cilantro leaves, fresh lime juice, fresh cilantro stem