Recipe courtesy of Chef Jeff Smedstad, Owner of Elote Cafe in Sedona.
Pan Roasted Duck Breast with Cascabel Chile Sauce
Ingredients:
6 to 8 ounce duck breasts (skin on)
2 cloves garlic peeled
4 cascabel chiles stemmed
2 cups chicken stock
1 tostada
1/2 tsp oregano
1/2 tsp salt
For the sauce:
Toast the garlic and tomatillos in a dry skillet over medium high heat until brown spots are all over them, pour in stock, crumble tostada then add salt and oregano. Simmer over low heat for 5 minutes and cool slightly. Blend by leaving the sauce slightly textural. Reserve and keep warm.For the duck:
Pre-heat the oven to 450. Lay the duck breast skin side down in another dry skillet over medium heat and cook until the skin browns and renders its fat. Flip the duck over and slide the pan into the oven, cook for about 8 minutes or until medium. Rest the duck breast on a cutting board for a minute then divide the sauce among four plates, slice the duck and lay it over the sauce. Garnish with sliced radish or marinated onions and serve.
This recipe is paired well with Arizona Stronghold’s Nachise, a red wine from the Sedona winery that beautiful aromas of concentrated dark fruits, mocha, sweet cigar smoke, black tea, star anise and pumpkin spice. It’s available at AJ’s, Whole Foods, Total Wine and online by clicking here!
