Tuesday, November 25, 2008

Duck, Southwest Style

When chicken gets boring, give duck a try. I marinated duck breasts in fresh lime juice, garlic and chili powder for a few hours, then I scored the skin to help in rendering the fat when cooking, the breasts go skin side down into a saute pan with a low flame, after about twenty minutes of slow cooking I drain off the fat (save for another use, its very flavorful) I turn up the heat to crisp the skin, then flip over the breasts to finish cooking. I served the duck breast sliced and fanned out on a bed of slow braised black beans and with a dollop of fresh made guacamole. All I need are warm tortillas to make some duck tacos and you don't want to forget the hot sauce.

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