Preparation Time: 15 minutes Cooking Time: 25 minutes Serves: 6
Ingredients: 3 tablespoons vegetable oil 2 chipotle chili peppers, stemmed and seeded 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 6 White Pekin boneless duck breasts, about 6 oz. each 3 fresh pineapple slices, peeled, about 1 inch thick 2 slices white onion 1 seeded, chopped jalapeÃ¯Â¿Â½o pepper 2 tablespoons coarsely chopped cilantro 1 tablespoon coarsely chopped mint 1 tablespoon honey 1 tablespoon fresh lime juice 1 teaspoon salt
Directions 1. In small skillet, heat 2 tablespoons of the oil over medium heat. Fry chiles a few seconds on each side, or until puffed and brown; do not let them burn. Drain on paper towels. 2. In spice grinder, grind chiles, oregano, cumin, and salt to a coarse powder. 3. With sharp knife, score skin side of duck breasts in a series of parallel cuts 3/4 inch apart, without cutting into meat. Make a second series of parallel cuts perpendicular to the first to form crosshatch pattern. Rub chipotle powder on both sides of duck breasts; refrigerate, covered, 30 minutes. 4. To make Pineapple Salsa, brush pineapple and onion slices with oil. Grill over medium- hot gas or charcoal grill about 8 minutes, turning occasionally, until browned and slightly soft. 5. Cut into 1-inch pieces, discarding pineapple cores. In food processor, pulse pineapple and onion with remaining ingredients until coarsely chopped (makes about 2 cups). 6. Place breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer. Cook over medium heat about 8 minutes, or until fat runs out and skin is golden-brown and crisp. (Some breasts may brown more quickly than others; remove each breast as it is done.) 7. Transfer duck breasts to medium-hot gas or charcoal grill, skin side up; grill about 8 minutes for rare, 10 minutes for medium-rare, and 12 minutes for medium. Let breasts rest 3 to 4 minutes before slicing. 8. Cut each breast crosswise on a slight angle into 4 to 5 slices about 1/2 inch thick. Serve with Pineapple Salsa.
Tips: Serve with mashed sweet potatoes seasoned with roasted garlic pure. Wear plastic gloves when handling chiles.
About Maple Leaf Farms Maple Leaf Farms began as Donald Wentzel's small duck operation near Milford, Indiana, in 1958. Starting with just 280,000 ducks his first year, Wentzel envisioned that the United States duck industry would grow substantially once more consumers tasted this succulent, versatile meat. Today, Maple Leaf Farms is led by Wentzel's grandsons, Scott and John Tucker, and its high quality duck products dominate the market. While Maple Leaf Farms is a larger operation now, the company retains the integrity that comes from being managed by a family who cares deeply about their products. For additional recipes, go to www.mapleleaffarms.com.
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