Chili Roasted Duck

1998 Entree Winner MLF Recipe Contest, Chef Christopher White

Serving Size {6 Servings}

Ingredients


Chipotle Sauce:


2 Tablespoons Olive Oil


1 Tablespoon Minced Garlic


1 Each White Onion, Carrot, Celery Stalk, chopped


1 Roasted Red Bell Pepper, chopped


1 Bay Leaf


4 Black Peppercorns


1/2 Cup White Wine


1 to 1 1/2 Cups Heavy Cream


1/2 Cup Seasoned Tomato Sauce


2 Ounces Parmesan Cheese, grated


1 Large Chipotle Chile


Dash Balsamic Vinegar


As Needed Salt


Hot Spice Mix:


6- 6 oz Each Maple Leaf Farms Boneless Duck Breasts


1/2 Cup Paprika


1 Tablespoon Chipotle Powder


2 1/2 Teaspoons Each Salt, Oregano, Ground Fennel Seed


1 1/2 Teaspoons Each White and Black Pepper


1 1/2 Teaspoons Each Cumin, Ground Thyme


3/4 Teaspoon Cayenne Pepper


Orange-Chipotle Dressing:


1/2 Cup Olive Oil


1 oz Orange Juice


1 1/2 Teaspoons Each Rice Wine Vinegar, Orange Zest


1 1/2 Teaspoons Each Minced Garlic, Red Onion, Cilantro, chopped


1 1/2 Teaspoon Chipotle Chili, chopped


As Needed Salt, Black Pepper


Jicama-Carrot Salad:


2 Green Onions, julienne


1 Each Jicama, Yellow & Red Bell Pepper, julienne


1 Carrot, julienne


1 Small Red Onion, julienne


As Needed Salt, Black Pepper


6- 4" Each Potato Pancakes


As Needed For Garnish Edible Flowers

Directions

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Chipotle Sauce: Sweat garlic, onion, carrot, celery, bell pepper, bay leaf and peppercorns in oil until vegetables are tender. Add wine; reduce until almost dry. Add cream and tomato sauce; reduce until sauce thickens. Add cheese, chipotle and vinegar. Place in blender; puree until smooth. Season with salt. Keep warm.


Hot Spice Mix: Trim duck, leaving a 1 -1/2" to 2" piece of skin running the length of the breast. Combine remaining ingredients. Coat skin side of duck with spices; place on sheet pan with rack. Roast in 350°F oven for 10 minutes; set aside.


At service, finish cooking duck on grill or in 350°F oven until desired doneness has been reached; thinly slice.


Orange-Chipotle Dressing: Puree ingredients.


Jicama-Carrot Salad: Dress vegetables with orange-chipotle dressing at least 15 minutes before serving. Season with salt and pepper.


To serve: Fan duck on top of sauce. Serve with potato pancake and jicama salad. Garnish with edible flower.



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