[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

Here at the Kenmore Live Studio Chef Cory Morris of Mercat a la Planxa demonstrates how to prepare Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche. Watch to learn how to prepare mole in a unique way that you’ve probably never seen done before!

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Recipe: Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche
Chef: Cory Morris

Standard Poultry Brine Ingredients:
Water – 10 L
Ice – 10,000 g
Salt – 1250 g
Brown sugar – 325 g
Orange quarters – 500 g
Star anise – 20 g
Cinnamon sticks – 10 g
Juniper berries – 10 g
Thyme sprigs – 20 g
Ground black peppercorns – 20 g
Bay leaf – 2 g

Duck Leg Confit Ingredients:
Duck legs – 10 ea
Standard poultry brine – 1 recipe
Rendered Duck fat – 2 gal

Method:
The day before, add legs to brine, cover and refrigerate for 24 hours. The next day, preheat oven to 275°F. Melt duck fat over low heat and place duck legs in an even layer in 4″ hotel pans. Pour warm duck fat on top of legs to cover by at least 1″. Cover pans tightly with aluminum foil and place on a cooling rack. Strain duck fat, being careful not to mix the depot liquid with the fat (you may lose some of the fat, but it’s alright, refrigerate for later use.

Oaxacan Mole Enchilada Ingredients:
Ancho chiles – 25 g
Nora chiles – 25 g
Hot water – 100 g
Garlic cloves – 12 g
Roasted garlic – 25 g
Sesame seeds – 50 g
Stale baguette – 25 g
Corn tortillas – 25 g
Marcona almonds – 22 g
Raisins – 15 g
Canela stick, 4″ long – 1 ea
Cloves – 1 ea
Allspice berries – 1 ea
Thyme sprigs – 2 ea
Chopped onion – 125 g
Small dice green plantain – 50 g
Lard – 62 g
Tomatillos – 37 g
Tomatoes – 56 g
Mexican chocolate – 25 g
Kappa Carrageeneen – 14 g

Method:
Fry and soak the ancho chiles and nora chiles in hot water for 20 minutes. Place in blender and puree with soaking water.

Dice and fry stale baguette until golden

Using half of the lard at the lowest temperature, fry the marcona almonds, raisins, canela stick, cloves, allspice berries, chopped onion and green plantain until onions are soft.

Place tomatoes, tomatillos and friend nut/herb/spice mixture into a vita prep and puree until smooth, adding enough water to keep the blades moving. Heat remaining lard in a large saucepot. Add all the blended ingredients (minus chili puree) and cook over low heat for 45 minutes. Add chili puree and cook for 1 hour. Add chocolate and stir until melted. Strain through a fine mess strainer, season with salt and sugar to taste. Bring mix back to a boil and add kappa carrageenen. Cook for 2 minutes and pour on to a half sheet tray to cool (make sure mixture is hot). Once cool, cut into 4 in X 4 in sheets and stuff with duck confit and cheese.

Garnish with pumpkin seed and raisin escabeche.

Pumpkin Seed Mole Brittle Ingredients:
Granulated sugar – 400 g
Corn Syrup – 275 g
Water – 200 g
Pumpkin seeds – 150 g
Whole butter – 23 g
Cumin – 7 g
Dark Chili Powder – 7 g
Cocoa powder – 60 g
Chayane powder – 0.5 g
Sea salt – 2 g

Method:
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds , with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.

Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted) Add Butter and remaining spices, stir in to incorporate. Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)

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