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Sugar and Chile Cured Duck<\/p>\nSugar and Chile Cured Duck<\/p>\n
<\/p>\n
\u00bc C. granulated sugar<\/p>\n
3 tablespoons ancho chile powder<\/p>\n
1 tablespoon salt<\/p>\n
4 boneless, skinless duck breasts (8 ounces each)<\/p>\n
For the Sauce:<\/p>\n
1 tablespoon unsalted butter<\/p>\n
1 C. corn kernels<\/p>\n
1 teaspoon chopped shallot<\/p>\n
1 C. white wine<\/p>\n
4 tablespoons cold unsalted butter, cut into 4 pieces<\/p>\n
3 tablespoons red bell pepper<\/p>\n
ketchup<\/p>\n
1 tablespoon snipped chives, for Garnish<\/p>\n
<\/p>\n
In a small bowl, mix together the sugar, chile powder, and salt. Evenly rub the mixture over the duck breasts; place on a plate and refrigerate for at least 2 hours. For the Sauce: In a saucepan, heat the butter over medium heat. Add the corn and cook until softened, about 2 minutes. Add the shallot and white wine. Bring to a boil, reduce the heat, and simmer until the liquid is reduced by half, about 10 minutes. Let cool slightly and put in a blender; pur\u00e9e until smooth. Add the cold butter, one piece at a time, until incorporated. Strain the sauce back into the saucepan and keep warm. Just before serving, stir in the ketchup. Assembly: Prepare a barbecue grill. When hot, brush off the excess dry cure from the duck breasts and place the breasts on the grill. Cook until still pink inside, 5 to 7 minutes per side. Cut the duck breasts diagonally into thin slices and plate. Spoon the corn sauce over the open portion of the plate and top with chopped chives. Tips\/Techniques: For best flavor, let the duck breasts sit in the chile cure overnight before cooking. Cracklings made with leftover duck skin are a real treat and a great garnish: Put the skin in a very hot oven to render all the fat and to get crispy. Then cut it up and sprinkle on the duck breasts just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sugar and Chile Cured Duck \u00bc C. granulated sugar 3 tablespoons ancho chile powder 1 tablespoon salt 4 boneless, skinless duck breasts (8 ounces each) For the Sauce: 1 tablespoon unsalted butter 1 C. corn kernels 1 teaspoon chopped shallot 1 C. white wine 4 tablespoons cold unsalted butter, cut into 4 pieces 3 tablespoons red bell pepper ketchup 1 tablespoon snipped chives, for Garnish In a small bowl, mix together the sugar, chile powder, and salt. Evenly…<\/p>\n