| Pan Seared Duck Breast With
Red Chile And Cherries On Green Chile Posole Lake Austin Spa Resort This festively colored and fully flavored Santa Fe style dish is a favorite for fall holiday dinner parties. The posole can be made well in advance and then reheated to simplify your kitchen obligations. The Posole: 1/2 cup diced onion non stick pan spray 2 cloves minced garlic 3/4 cup beef stock 1 tablespoon masa harina de maiz, or flour 1 tablespoon tomato puree 1 teaspoon minced fresh sage 3/4 cup cooked pinto beans, drained if using canned 3/4 cup cooked white hominy, drained if using canned 3/4 cup cooked yellow hominy, drained if using canned 1/2 cup roasted, peeled, diced green Anaheim or New Mexico chile 1/2 cup roasted, peeled diced red bell pepper salt, pepper Gently sweat the onion until softened in a covered sauce pan using the pan spray. Add the garlic for a few seconds. Mix the stock with the masa, then whisk into the onions. Add the tomato puree, cook until reduced to 1/2 cup, then add the remaining ingredients and heat through. Hold warm. The Duck: 3 New Mexican dried red chilies 2 tablespoons diced onion 1 clove minced garlic 4 boneless, skinless duck breasts salt, pepper 2 teaspoons canola oil 2 cups beef stock 1/2 cup all fruit cherry preserves 1/4 cup dried cherries 4 teaspoons raspberry vinegar Lightly toast the chiles in a dry skillet for 2-3 minutes, turning them often. Stem and seed the chiles, then soak them in hot water for 30 minutes. Drain and puree the chiles with the onion and garlic, using a little of the stock as needed. Sauté the puree with 1/2 teaspoon of oil for 2 minutes; set aside. Season the duck breast with salt and pepper, then sauté using the remaining oil in a heavy covered skillet, turning the meat as necessary until browned but still medium/medium rare (5-6 minutes). Set meat aside. Deglaze the pan with the beef stock, scraping up any browned bits with a wooden spoon. Add the preserves, the chile puree, cherries and vinegar and reduce rapidly to sauce consistency. To serve, mound the posole on four plates; slice and fan the duck across the top; drizzle sauce all around.
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