Orange Cilantro Smoked Duck with Pasilla Chile Sauce

Grand Prize Entrees Winner 1996 Chef Recipe Contest, Chef Tom Halen


Serving Size {6 Servings}



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


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1. Combine brine ingredients; add duck. Marinate covered in the refrigerator for 8-12 hours or overnight.

2. Preheat smoker to 210°F. (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 350°F. 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 500°F. 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 250°F. 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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