Duck Breasts With Ancho Chile Dulce De Leche Glaze Recipes

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.

Steps:

• In a large skillet, roast the ancho chiles over moderately high heat, turning, until fragrant and pliable, about 1 minute. Transfer to a heatproff 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 one-third 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 ancho 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 arbol chile and thyme; season the sauce with salt and pepper. Thinly slice the duck across the grain and serve with the sauce and cilantro springs.
• SERVE WITH: Sauteed spinach.

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.