Guajillo Chile-Crusted Breast of Duck with White Bean Salad

Salad, Winner 1999 MLF Recipe Contest, Chef Kevin Cronin

Ratings

Serving Size {6 Servings}

Ingredients


Guajillo Chile Crust:


6 Medium Guajillo Chiles


1 Cup Water


3 Cloves Garlic


3 Tablespoons Brown Sugar


1 Teaspoon Salt


6 - 8 oz Each Maple Leaf Farms Boneless Duck Breasts


Corn & White Bean Salad:


1 Cup Great Northern Beans


As Needed Cold Water


4 Ears Super Sweet Corn, husk removed


2 Tablespoons Ancho Chile Oil


1 Tablespoon Each Green and Red Bell Pepper


1 Tablespoon Each Red Onion, Tomato, diced


1 Tablespoon Chives, chopped


2 Each Limes, juiced


1 Teaspoon Salt


Chimichurri Dressing:


4 Ounces Extra Virgin Olive Oil


1 Each Lime, juiced


3 Ounces Each Cilantro, Flat or Curly Parsley


3 Cloves Garlic


1/2 Medium Avocado


2 Ounces Water


1/2 Teaspoon Black Peppercorns, cracked


As Needed Salt


To Serve:


6 Each Flour Tortillas, fried

Directions

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Guajillo Chile Crust & Duck: In a heavy skillet, lightly toast chiles. Place in water with garlic, sugar and salt for 1 hour or until chiles are softened. Puree chile mixture; rub some on duck (reserve the rest). Marinate, covered, in refrigerator 1 hour or overnight.


At service, grill over open flame to an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F. (Be careful of flare-ups to prevent burning.) Brush on some of the remaining chile mixture; slice.


Roasted Corn and White Bean Salad: Cover beans with water; soak overnight, covered, in refrigerator. Slightly char corn over grill; remove kernels from cob. Set aside. Saute peppers, onions, tomatoes and chives in 1 tablespoon chile oil. Toss in beans, corn, lime juice, salt and remaining chile oil. Keep warm.


Cilantro-Avocado Chimichurri Dressing: Puree olive oil, lime juice, cilantro, parsley and garlic. Add avocado and water, process until smooth. Season with pepper and salt to taste.


To Serve: Fill fried tortillas with the warm bean salad and place onto center of six plates. Fan duck slices in front of warm salad. Drizzle duck and bean salad with the cilantro-avocado chimichurri dressing and guajillo puree.




Reviews  { write a review }

Anonymous

Great Summer dish with a hint of Spicy Southwestern Flavors!