Southwest Duck With Dark Cherry-Chipotle Glace

Recipe Ingredients

1		Duck
		Salt - to taste
		Freshly-ground white pepper - to taste
		Cumin - to taste
		Chili powder - to taste
3 cups	711ml	Vegetable oil
		Glace
4		Shallots - diced
1 tablespoon	15ml	Oil
1 cup	237ml	Blackberry brandy
1 cup	146g / 5.1oz	Chipotle chile - seeded, chopped (small)
1 tablespoon	15ml	Cornstarch - mixed with
		A little water
1		Dark cherries - (16 oz) - with juice
2 cups	474ml	Stock, preferably duck

Recipe Instructions

To make Glace: Heat oil in saute pan over medium heat. Add shallots and cook, stirring until they brown, about 3 to 4 minutes. Remove pan from heat and add brandy. Return pan to heat and continue to simmer until brandy is reduced by half, about 5 minutes.

Add chile, cherries and stock. Bring to boil. Mix cornstarch with water to form paste and slowly add, stirring until mixture begins to thicken. Simmer 5 minutes.

To cook Duck: Cut duck into quarters with the leg and breast separate. Season leg and breast with salt, white pepper, cumin and chile powder. Heat oil in large saute pan, about 350 degrees. Fry legs first until skin is crispy and brown, about 5 minutes. Repeat with duck breasts.

In a 350 degree oven, cook breast an additional 10 minutes and legs for about 20 minutes. Serve with dark cherry chipotle glaze. Garnish with fresh dark cherries.

This recipe yields 4 servings.

Source:
The Los Angeles Times, 05-05-2002

Rating

Average rating:

8 (1 votes)

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