Duck Breast With Orange-Ancho Chile Sauce And Orange Rice
Time 60 min
[section]The Ancho Chile Sauce[/section]
3 Dried ancho chiles, stemmed and seeded
2 cups Boiling water
1 clove Garlic, minced
1/2 cup Sugar
1/2 cup Fresh orange juice
1/4 cup Fresh lime juice
6 (1/2-pound) Muscovy duck breast halves (also
-- called magrets), rinsed and patted dry
1 1/2 teasp. Salt
1/4 teasp. Freshly ground black pepper
1 tablesp. Unsalted butter
[section]the orange rice[/section]
1 tb butter
1/2 onion, finely chopped
1 1/2 cup rice medley
1 cup orange juice
3 cup water
2 oranges, peeled, segments cut in small pieces
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.