Duck Breasts With Ancho Chile Dulce De Leche Glaze Recipes

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-CHILE GLAZE (GRILLED)

Steps:

• For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
• For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
• For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
• Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
• Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
• Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.

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 saute 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 saute 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 puree, 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.
• Saute 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.

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.

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.