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Duck Breasts with Poblano Chile |
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Serves: 4
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(Pechugas de Pato con Rajas)
Category: Duck, Game Hens, and Quail
Although wild ducks have been a part of the Mexican diet for centuries, duck breasts from domesticated birds are not common; but, they are offered on menus in some upscale restaurants in Mexico's larger cities and in the United States, which makes it easier to reinvent traditional Mexican dishes. Corn with Cheese (see Vegetables) is wonderful with the duck.
2 poblano chiles, roasted and peeled
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
2 tablespoons olive oil
1 medium white onion, finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
2 tablespoons finely chopped fresh parsley
1 medium tomato, seeded and neatly diced
4 boneless ducks breast halves with skin
1/4 teaspoon salt
Freshly ground pepper, to taste
1. Prepare the chiles. Then remove the stem and the seeds. Cut the chiles into short, thin strips. Set aside.
2. In a medium skillet, heat oil over medium heat and cook the onion until it starts to brown, 3 to 4 minutes. Add the oregano, parsley, and chile strips. Cook, stirring, 1 minute. Remove from the heat and stir in the tomato.
3. Heat a large heavy dry skillet over medium heat. Arrange the duck breasts skin side down in the dry pan. Cook without turning until the skin is nicely browned, about 10 minutes. (The fat will render as the duck cooks, and the skin will become crisp. Take care not to blacken the skin.) Turn and cook the second side until medium rare, 4 to 5 minutes, or medium, 6 minutes. Transfer to a plate and let rest 5 minutes.
4. Meanwhile, reheat the sauce. Slice each duck breast crosswise on a diagonal and arrange overlapping on each of 4 plates. Spoon a line of the heated sauce across each serving.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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