Duck Breasts With Ancho Chile Dulce De Leche Glaze Food

FRENCH HONEY-LACQUERED DUCK BREAST

Steps:

• Gather the ingredients.
• Preheat a large skillet over medium-high heat.
• Cut small slits in the skin side of the duck breast. The slits should be shallow without slicing all the way through into the flesh.
• Season the duck e both sides with the salt and pepper
• Sear the duck breasts, skin side down for 3 minutes.
• Reduce the heat to medium-low and flip the duck breasts over, cooking them for an additional 4 to 5 minutes.
• Transfer them to a plate and cover them with foil so they retain their warmth.
• Pour off the rendered duck fat and turn the heat up to medium.
• Deglaze the skillet with the honey and balsamic vinegar , scraping up the browned bits as the sauce cooks.
• Simmer the honey vinegar glaze for 2 to 3 minutes until it turns slightly thick. Season with just a dash of salt.
• Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze.
• Carve and serve them immediately, garnished with a drizzle of extra glaze and the chopped nuts if desired.

CRISPY BALSAMIC DUCK BREASTS

Steps:

• Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
• Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
• Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
• Heat a non-stick skillet over medium-high heat.
• Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
• After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
• Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
• Remove duck from pan to cutting board and slice thinly against the grain.
• Serve immediately, passing extra balsamic vinegar for drizzling if desired.

ROAST DUCK BREASTS WITH POMEGRANATE-CHILE SAUCE

Steps:

• For sauce:
• Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.
• For duck:
• Preheat oven to 400°F. Score skin of duck (don't cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, about 5 minutes.
• Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.
• Available at some supermarkets and at specialty foods stores and Latin markets.
• ** Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

DUCK BREASTS WITH ANCHO CHILE DULCE DE LECHE GLAZE

Steps:

• Place chiles in a small, dry, heavy-bottomed skillet over medium heat, and toast until slightly darkened, turning once, about 40 seconds. Transfer to a small heatproof bowl and pour over boiling water. Let stand until softened, about 20 minutes.
• Using a slotted spoon, transfer chiles to the jar of a blender. Add 1 cup soaking liquid and garlic; blend until smooth. Set aside.
• Place orange juice in a small saucepan over medium heat. Cook until liquid is reduced by half; add dulce de leche and chicken stock. Bring mixture to a simmer and immediately remove from heat; set aside.
• Working in batches, season duck with salt and pepper and place, skin side down, in a large heavy-bottomed skillet over medium heat. As fat begins to render out, drain into a heatproof bowl and discard or save for another use. Continue cooking until skin is well-browned, about 15 minutes. Turn, and continue cooking duck until meat is browned, about 3 minutes more. Transfer duck to a plate and repeat process with remaining duck breasts.
• Return all duck breasts to skillet, cover, and cook until an instant-read thermometer inserted horizontally in the center of a breast registers 135 degrees for medium-rare, about 6 minutes. Transfer duck to a carving board and let stand, uncovered.
• Pour out and discard all but 2 tablespoons fat from skillet. Add reserved chile and orange juice mixtures to skillet, along with any duck juices that have accumulated on the cutting board. Place over medium-high heat and cook, stirring, scraping up any browned bits that have accumulated in the bottom of the skillet, until thickened, about 6 minutes. Whisk in butter until melted. Season with salt, and chopped cilantro.
• Slice duck breasts and serve immediately with sauce.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE

Steps:

• Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
• Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
• Combine all ingredients in a small bowl.
• Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

SAUTEED MUSTARD GREENS

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and jalapeno. Cook until onion is translucent, about 3 minutes. Add tomatoes and cook 2 minutes more. Add mustard greens and cook until wilted and tender, about 5 minutes.
• Drizzle vegetables with lemon juice; season with salt and pepper. Serve immediately.

SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE

Steps:

• With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
• While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
• After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
• The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.

DUCK BREASTS WITH FRESH PLUM-GINGER GLAZE AND TOMATILLO RELISH

Steps:

• For the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• For the sauce: Preheat grill or side burner. Heat the oil in a large nonreactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and cook until the sauce becomes thick, about 30 to 40 minutes. Remove from heat and let cool slightly. Place plum mixture, in 2 or 3 batches, in a food processor and process until smooth. Remove marinade to a large bowl and let cool completely. Reserve 1 cup. Yield: 4 cups
• For the duck: Preheat grill medium-low heat. Season breast with salt and pepper on both sides to taste. Grill skin-side down for 5 minutes. Baste, using 3 cups of the plum sauce, turn, baste again, and grill for 5 minutes. Baste, turn and baste again; cover the grill and cook the duck skin-side down for 5 minutes. Baste, turn and baste again; cover and cook another 5 minutes or until well-browned on the outside but medium-rare doneness (total 20 minutes). Remove breasts to a platter and brush with the reserved plum sauce. Cover with foil and let sit 10 minutes. Grill the tortillas for 15 seconds on each side. Cut the duck on the bias into 1/4-inch thick slices. Brush some of the reserved sauce in the center of each tortilla, place 3 or 4 slices of the duck and a few green onions, wrap and serve. Serve with Tomatillo Salsa.

DUCK BREASTS WITH DULCE DE LECHE CHILE SAUCE

Steps:

• In a large skillet, toast the ancho chiles over moderately high heat, turning, until fragrant and pliable, about 1 minute. Transfer to a heatproof bowl, cover with 2 cups of hot water and let stand until softened, about 20 minutes. Drain, reserving the soaking liquid.
• In a small saucepan, simmer the orange juice over moderately high heat until reduced by half, 3 to 5 minutes. Transfer to a blender and add the stock, dulce de leche, anchos, 1 cup of the chile soaking liquid and onethird of the garlic. Puree until smooth.
• Heat the large skillet. Season the duck breasts with salt and pepper and add to the skillet skin side down. Cook over moderate heat, spooning off the fat, until golden and crisp, about 10 minutes. Turn the duck skin side up and add the árbol chile, thyme, 2 tablespoons of the butter, the lemon juice and the remaining garlic to the skillet. Cook, basting the duck occasionally, until medium within, about 8 minutes. Transfer the duck to a carving board and let rest for 5 minutes.
• Pour off all but 2 tablespoons of fat from the skillet. Add the chile mixture and bring to a boil. Simmer over moderately high heat, stirring frequently, until just thickened, about 5 minutes. Off the heat, whisk in the remaining 1 tablespoon of butter and the chopped cilantro. Discard the árbol chile and thyme; season the sauce with salt and pepper. Thinly slice the duck across the grain and serve with the sauce and cilantro sprigs.