Recipe Database
Oven Roasted duck breast with red chili adobo sauce and jicama relish
Oven Roasted duck breast with red chili adobo sauce and jicama relish
Ingredients
Serves: 4

Pato en adobo con salsa de jicama
3 Tbls vegetable oil
6 medium dried ancho chilis, stemmed and seeded and torn into flat pieces
3 garlic cloves, peeled
1t dried oregano
1/2 tsp ground black pepper
1/4 tsp cumin
1/8 tsp ground cloves
salt
4 tsp sugar, or more to taste
1/3 C plus 1 1/2 T cider vinegar
4 duck breasts, thawed
2 C chicken broth
1 small red onion, diced
3/4 C finely diced, peeled jicama
1/4 C chopped dried cranberries
3 Tbls chopped fresh cilantro

Instructions
For marinade Measure the oil in a medium skillet and set over medium heat. When hot , oil toast the chilis, one or two pieces at a time, until very toasty smelling and blistered, only a few seconds per side. Transfer the chilis to a bowl. Pour off all but a generous film of oil from the skillet and set aside. Measure 2 cups hot tap water into the bowl with the chilis and place a small plate on top of them to keep them submerged. Let them rehydrate for about 20 minutes. Place the garlic, oregano, pepper, cumin , cloves,1 1/2 t salt, 1t of the sugar, and 1/3 C of the vinegar in a blender or a food processor. Pour in the rehydrated chilis, liquid and all. Process the mixture to a smooth puree. Press through a fine mesh strainer into a bowl. With a small knife, score the fat side of the duck breast in a criss cross pattern,and pat them dry with a paper towel. Smear or brush 1/3 of the adobo over the ducks, coating them well. Cover and refrigerate for 8 hours or overnight. Set the chili- frying skillet over medium heat. Add the remaining adobo and stir until until reduced to the consistency of tomato paste, about 10 minutes. Stir in the broth, reduce heat to medium-low and simmer for about 30 minutes or so.season with the remaining sugar, cool, cover, and refrigerate. Heat the oven to 425°. Preheat a large ovenproof skillet with a touch of vegetable oil. Place the duck breasts, fat side down and sauté on medium-high heat until golden brown then flip them over and brush with a little of the adobo. Place the skillet into the oven and roast the breasts until they reach an internal temperature of 160°. While the duck breasts are roasting, combine the diced onion, jicama, dried cranberries, and the remaining 1 1/2 T vinegar in a small bowl. Taste and season with salt and pepper and stir in the chopped cilantro. When the duck breasts are finished, remove from the skillet and allow to rest at room temperature for 5 minutes To serve Warm the adobo sauce in a small saucepan or in the microwave. It may be necessary to add a little stock or water to reach the proper consistency. Slice the cooked duck breasts and arrange on a serving platter or individual plates and drizzle with adobo, then top with the jicama salsa.

Notes
GG2