Cause of Ducklings

The pig is one of the most used meats in Chile; it is economical, tasty and allows many variants. It is so important the consumption of this meat in our gastronomy that there is even a festival in the South of Chile, El Reitimiento de Quailed, where 60 pigs are cooked in their own butter. Also celebrated in Talca the Feast of the Dead Chinchow, where the recipes of rolled, Malaya and cheese of head are the star dishes that the attendants taste.

This versatile ingredient is part of many of our traditional recipes; unfortunately we have stopped preparing them as often as we should, one of them is the recipe for causing paws.

This tasty preparation is an option to return to our roots, enjoying simple flavors but full of the caloric contribution and vitamins that pig meat brings.

I invite you to prepare this recipe, to remember and enjoy once again the flavors of the kitchen of our childhood.

Ingredients for 4 people):

• 6 Ducklings
• 2 quads of chili sauce
• 1/2 cup chopped cilantro
• 1 Onion (in pen)
• 1/2 teaspoon ground oregano
• 2 bay leaves
• 1/2 Tablespoon of pepper (in grain)
• 1 Branch of parsley
• 4 cups water
• Salt
• Pepper

Preparation:

Peel the onion, then cut into pen and reserve. Wash the coriander, remove the dried or wilted branches and chop as thin as you can.

Wash well the legs, then put them in a pressure cooker and cover with 4 cups of water. Add salt to taste, bay leaves and oregano. Cover the pot and cook over medium heat for 20 minutes.

If you've never used a pressure cooker, I want to take the opportunity to give you the basic information you need to know:

• Heat produced by the steam will allow cooking food faster
• The pot works with liquid inside. You can fill it with liquid but only up to 2/3 of its capacity, as the remaining space will be used by the steam to be created
• Be sure to close the cap tightly and use the cap or regulator correctly
• When the cooking time has passed, remove the pot from the fire and release the steam (release button) before opening

Remove the pig legs from the pot and put them on a cutting board, reserve. The key to this recipe is to get a soft meat.

Pour the broth from the pot into a fountain and reserve. I suggest a flat font. We must wait until this broth cools to take the consistency of gelatin that we seek.

Cut the pig legs we had reserved in cubes, 1 to 2 centimeters. If you prefer a more rustic appearance for preparation, cut the pig legs irregularly or with your hands, remember that the pieces should be rather small, about the size of a bite.

When the gelatin is hard, disassemble the fountain and cut into cubes similar to those of the pig legs.

In a bowl mix the gelatin and the cut meat, add the diced onion and the chili sauce.

Mix to incorporate all ingredients, then add salt and pepper to taste.

The paella cause recipe can be used as an appetizer or as an accompaniment to an appetizer.

I invite you to return to the traditional recipes of Chilean cuisine, transport ate to the flavors of our childhood, with simple dishes, tasty and healthy. A recipe that mixes the best of our cuisine are granulated beans, give yourself time to prepare and enjoy it.