Orange Cilantro Smoked Duck with Pasilla Chile Sauce

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

Ratings

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

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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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