Chili Roasted Duck

1998 Entree Winner MLF Recipe Contest, Chef Christopher White

Serving Size {6 Servings}


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


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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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