Barely Chilehead Duck
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Barely Chilehead Duck
Last updated 6/12/2012 1:07:11 AM. Recipe ID 33033. Report a problem with this recipe.
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      Title: Barely chilehead duck
 Categories: None
      Yield: 1 Servings
      1    Whole duck breast (that's
           -both halves), boned and

      2    Oranges, juice of
    1/2    Onion, choppped
      1    Clove garlic, chopped
      1 ts Cinnamon
      4    Whole peppercorns

      1 tb Cumin seeds (up to 2)
    1/2 bn Cilantro (about 1/2 c.)
    1/4 c  Pumpkin or sunflower seeds
           -(meat only)
      2    Serrano chiles
    1/4 c  Brown sugar
      3    Big Jim, Anaheim, or
           -poblano/pasilla chiles,
           -green and red (up to 5)
      2 c  Hominy, rinsed
      3    Green plantains
      2 c  Duck stock (you can make
           -this from the bones and
           -skin of the breast)
  Well, here's a recipe I came up with. Your request was kind of like a
  game my wife and do -- name three ingredients and the other person
  has to come up with something. My wife added plantains to the mix (I
  don't know why!). In the process the chiles kind of took on a
  secondary role. Anyway, the cilantro sauce is inspired by a
  cilantro/cumin/habenero sauce from a restaurant, but here it's milder
  and sweet to go with the duck. This should serve about 4 people.
  Cut the duck into bite-sized slices and mix with the marinade. Let
  stand for 3 or 4 hours (at least). Meanwhile, toast the cumin seeds
  until fragrant and grind into a powder. Puree the cilantro, pumpkin
  seeds, cumin and chiles (seeds and all). Add salt to taste. Roast and
  peel the chiles. Deseed and cut into strips. Set aside. Boil the
  plantains, let them cool, peel, and slice into rounds about 1/4"
  thick. Put them in a pot with the hominy, stock, and salt to taste.
  Bring to a boil then simmer until tender. Drain and keep warm. Remove
  the duck from the marinade (reserve the juice) and dry. Melt the
  butter in a heavy skillet at medium/high heat. Sear the duck in the
  pan, add the chiles, bring back to heat, then remove, and set aside
  (leaving the juices in the pan). Add the sugar to the pan and cook
  until it any remaining liquid boils away and the sugar starts to
  carmelize. Add the marinade, bring to a boil and then reduce to about
  1/2 c. Pour the hot marinade into the cilantro/cumin mix and process
  until smooth. It should be a thick saunce, almost a paste. On a
  platter make a bed of hominy and plantains with the duck and chiles
  mounded in the center. Garnish with fresh cilantro and  dollops of
  the sauce, serving the rest on the side. 

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Recipe ID 33033 (Apr 03, 2005)

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