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Orange Cilantro Smoked Duck with Pasilla Chile Sauce
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Orange Cilantro Smoked Duck with Pasilla Chile Sauce
Grand Prize Entrees Winner 1996 Chef Recipe Contest, Chef Tom Halen
Serving Size: 6 Servings
Ingredients:
Brine:
1 1/2 Quarts Water
2 Cups Orange Juice
2 Cups Dry White Wine
1 Cup Soy Sauce
1 Cup Kosher Salt
1 Cup Brown Sugar
1/4 Cup Granulated Onion
1/4 Cup Chili Powder
4 Tablespoons Cumin, ground
4 Tablespoons Black Peppercorns, cracked
4 Tablespoons Granulated Garlic
1 Bunch Cilantro, chopped
4 Jalapeno Chilies, chopped
6 Each Maple Leaf Farms Duck Leg & Thigh Quarters
As Needed Black Pepper, fresh ground
As Needed Olive Oil
As Needed Chives
Pasilla Chile Sauce:
6 Pasilla Chilies
1/2 Cup Yellow Onions
3 Cloves Garlic
2 Tablespoons Olive Oil
1 Orange - Zest and Juice
2 Cups Duck Stock
2 Tablespoons Cilantro
1 1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/4 Teaspoon Ground Cumin
1/8 Teaspoon Ground Allspice
1/8 Teaspoon Cayenne Pepper
Smoked Tomato Sauce:
10 Roma Tomatoes
4 Teaspoons Balsamic Vinegar
2 Teaspoons Apple Cider Vinegar
1 Teaspoon Salt
1/4 Teaspoon Fresh Ground Black Pepper
1/4 Teaspoon Sugar
1/4 Cup Olive Oil
Directions:
1. Combine brine ingredients; add duck. Marinate covered in the refrigerator for 8-12 hours or overnight.
2. Preheat smoker to 210F. (Use soaked hickory, pecan or fruit woods.) Remove duck from brine. Season with pepper. Place legs and thighs skin side up on racks, smoke 1 to 1 1/4 hours. Remove from smoker and finish cooking in a 350F. oven for 1/2 hour or until tender. Remove thigh bone.
3. To serve: Reheat duck leg and thigh in a small amount of olive oil in a 500F. oven for 10 minutes. Place mound of Jalapeno Corn Yukon ground potatoes in center of plate. Surround potatoes with 2 ounces Roasted Pasilla Chile Sauce*. Using a squirt bottle, run a bead of Smoked Tomato Sauce** through middle of Pasilla Sauce. Cut thigh meat into three diagonal slices. Fan thigh meat against potatoes and prop remaining drum stick upward. Garnish with chives.
Pasilla Chile Sauce: 1. Roast 6 pasilla chilies; peel and seed. Saute 1/2 cup yellow onions and 3 cloves garlic in 2 tablespoons olive oil until onion is translucent. Add roasted chilies; cook 2-3 minutes. Add zest and juice from 1 orange and 2 cups of duck stock; simmer 5 minutes. Place into blender. Add 2 tablespoons cilantro, 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground cumin, 1/8 teaspoon ground allspice, and 1/8 teaspoon cayenne pepper. Puree ingredients until smooth; keep warm.
Smoked Tomato Sauce: 1. Preheat smoker to 250F. Cut 10 Roma tomatoes in half lengthwise. Place flat side down on racks. Cook 30-40 minutes or until skin blisters; remove skin. Place tomatoes in blender. Add 4 teaspoons balsamic vinegar, 2 teaspoons apple cider vinegar, 1 teaspoon salt, 1/4 teaspoon fresh ground black pepper and sugar. Puree ingredients. While blender is running on low speed, slowly add 1/4 cup olive oil. Continue blending until well combined.
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