Duck Breast With Orange-Ancho Chile Sauce And Orange RiceFrom PongoUSA 2 years ago
The Ancho Chile Sauce
- 3 dried ancho chiles, stemmed and seeded shopping list
- 2 cups boiling water shopping list
- 1 clove garlic, minced shopping list
- 1/2 cup sugar shopping list
- 1/2 cup fresh orange juice shopping list
- 1/4 cup fresh lime juice shopping list
- 6 (1/2-pound) Muscovy duck breast halves (also shopping list
- -- called magrets), rinsed and patted dry shopping list
- 1 1/2 teasp. salt shopping list
- 1/4 teasp. Freshly ground black pepper shopping list
- 1 tablesp. unsalted butter shopping list
the orange rice
- 1 tb butter shopping list
- 1/2 onion, finely chopped shopping list
- 1 1/2 cup rice medley shopping list
- 1 cup orange juice shopping list
- 3 cup water shopping list
- s shopping list
- 2 oranges, peeled, segments cut in small pieces shopping list
How to make it
- Toast the chiles in a small dry skillet over moderate heat until slightly darker, turning once with tongs, about 40 seconds total. Transfer to a small heatproof bowl, add the boiling water and soak until softened, about 20 minutes. With a slotted spoon, transfer the chiles to a blender. Add 1 cup soaking liquid and the garlic and blend until smooth.
- Cook the sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until the sugar has melted to a deep golden caramel, about 8 minutes. Carefully add orange and lime juices (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until hardened caramel is dissolved, about 5 minutes. Remove from heat.
- With a sharp paring knife, score the skin, through the fat, on each duck breast in a crosshatch pattern, making score marks about 1 inch apart. Pat dry and sprinkle with salt and pepper.
- Put three breast halves skin sides down in a cold 12-inch heavy skillet and turn heat to moderate. Cook until skin is well browned, about 10 minutes. Turn over with tongs and cook until meat is browned, about 3 minutes. Place breast in a 180 F oven. Repeat process with remaining three breasts and put in oven, roast for 45 min.
- Meanwhile, pour all, but 2 ts duck fat from skillet.Add the chile puree to the skillet and cook over moderately high heat, stirring and scraping up any brown bits, until thickened, about 6 minutes. Add caramel and simmer for 25 minutes. Add all juices from breasts and whisk in butter until incorporated, then whisk in salt to taste. Keep warm.
- Take the breast out the oven and sear them, skinside down, for 2 or 3 min in a very hot dry pan, to crisp them up. Slice the duck breasts on the diagonal and serve with the sauce.
- For the rice. Heat butter in heavy pot, add onion and sweat for a couple minutes. Add rice and salt, stir, than add orange juice and water. Bring to a boil, than cover and simmer over low heat for 45 min or until rice is tender. Stir in orange segments, let sit, covered for 10 more minutes. Fluff with a fork, and serve.
- Sides : Wild rice mix with oranges and brussels sprouts with capers, brown butter and lemon zest.
The CookPongoUSA San Francisco Peninsula, CA
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