How to make it

  • 1. Rub 1 teaspoon of the salt into the duck breasts; place them in a large sealable plastic bag. Refrigerate 1 hour.
  • 2. Soak the chilies de arbol and dried cherries in boiling water until softened, about 30 minutes. Drain, reserving the liquid. Combine the chilies and cherries with ¼ cup of the olive oil, ½ teaspoon salt and 2 cloves minced garlic in a food processor. Process to a thick paste, adding a little of the reserved liquid to help combine and adjust consistency. Set aside.
  • 3. Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium heat; add the onions and the remaining 3 cloves of minced garlic. Cook, stirring, until the onions just begin to caramelize, about 5 minutes. Add the tomatillos and remaining ½ teaspoon of the salt. Cover; cook, stirring occasionally, until the tomatillos are tender, 8 to 10 minutes.
  • 4. Remove; set aside to cool.
  • 5. Combine the tomatillo mixture with ¼ cup of the chili-cherry paste; set aside.
  • 6. Place the duck breasts, skin side down, in a cold cast-iron skillet. Turn the heat to medium-high; cook 2 minutes. Lower the heat to medium; cook until the skin is golden-brown and crispy and the fat has rendered, about 8 minutes. Turn the duck over; cook to desired degree of doneness, about 1 minute for medium-rare. Transfer to a cutting board. Let rest 5 minutes. Slice very thinly on the diagonal; set aside.
  • 7. Warm tortillas in a medium skillet over medium heat. Place 2 tortillas on each plate; divide the sliced duck among the tortillas. Spoon 1 tablespoon of tomatillo sauce over the duck. Add ½ teaspoon of chili-cherry compote on top, or to taste. Sprinkle with cilantro.

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    " It was excellent "
    victoriaregina ate it and said...
    I did everything I could to salute this recipe. I saved it...fived it and flagged it.
    I was quackin' up at your bio,
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