Seared Duck with Chilaquiles

Chef Janos Wilder Downtown Kitchen

As seen on Episode 17 “Tierra Linda”

Seared Duck

Yield: 4 Serving
Ingredients:

4 Pekin duck breasts, boneless and trimmed
1 tsp Canola oil

Salt and pepper to taste

Procedure:
Pre-heat oven to 350 degrees

1. Heat the oil in a heavy saute pan over medium to high heat until the oil is quite hot.
2. Score the fat side with cross-hatch slices that just pierce the surface of the fat but do not cut into the meat underneath. This will help render the fat as it cooks.
3. Season the duck breasts with salt and pepper on both the fat and meat sides.
4. Lower the heat to medium and place the duck breasts, fat side down in the hot pan. Cook for about 3 minutes until the fat is golden and crisp on the surface.
5. Turn the duck breasts so that the fat side is up. Sear the bottom for about 1 minute then place the duck breasts into the 350 degree oven for about 3-4 minutes for medium rare-medium.
6. Remove the duck from the oven and place on to a room temperature plate to rest 3 minutes before slicing.
7. Slice the duck thinly widthwise, not lenghtwise. You should end up with about 15- 20 slices.
To Assemble the dish:

1. Spoon about 1 1/2 ounces of NS/S Mole onto each of 4 plates.
2. Place 1 square of chilaquiles onto each plate but not on top of the sauce.
3. Arrange the sliced duck breasts around the chilaquiles .
4. Spoon a little of the Roasted Corn Vinaigrette onto the mole.

Mushroom Chilaquiles

Yield: 10 servings
Ingredients:

2lbs Mushrooms, assorted domestic, shiitake, Portobello and oyster roughly chopped
2 TBSP Freshly chopped garlic
2 TBSP Canola oil
3 Cups White cheddar, grated

Tortilla chips, salted

1 Cups Roasted seeded and peeled Anaheim Chiles, medium diced
1 Cups Scallions, medium diced
1 Cups Onions, small diced
1 ½ Cups Red Chile veloute

Salt and pepper to taste

Procedure:

01. Make Red Chile Veloute. Reserve.
02. Saute the mushrooms in the canola oil and garlic, season with salt and pepper. Reserve.
03. Spray a casserole with Spray release
04. Place a layer of tortilla chips to loosely cover the bottom and with the palms of your hand, crush them pieces that are still fairly large.
05. Spread 1/3 of the mushrooms over the chips.
06. Spread 1/3 of the cheese over the mushrooms.
07. Spread 1/3 of the scallions and onions over the cheese.
08. Spread 1/3 of the red chile veloute over the top of the scallions and onions.
09. Repeat the process 2 time, so there are 3 layers.
10. Bake covered at 375 degrees about 30 minutes then uncover for the final 15 minutes so the cheese browns on top.
11. Pull from oven, let cool and cut into appropriate size portions.

Red Chili Veloute

Yield: 1 Quart
Ingredients:

1 qt strong chicken stock
3 TBSP Santa Cruz Chili Sauce
2 TBSP Olive Oil
2 TBSP All Purpose Flour
2 TBSP Tomato Paste
1 TBSP Fresh Crushed Garlic

salt and pepper to taste

Procedure:

01. Make a medium dark roux with the oil and flour.
02 When the roux is cooked, whisk in the tomato paste, chili powder and garlic.
03. Using room temperature chicken stock begin to work the chicken
stock into the roux adding a little at a time until each addition
is fully incorporated. Continue until all the chicken stock has been
added then bring to a simmer for 10 minutes until the sauce is completely
thickened and the roux is completely incorporated.
04. Strain the sauce through a fine mesh strainer.
05. Adjust seasoning with salt and pepper.

Native Seed Search Mole

Yeild: 1 quart
Ingredients:

3 Cups Veal stock
¼ Cup carrots peeled and roughly chopped
¼ Cup onions peeled and roughly chopped
¼ Cup potatoes peeled and rougly chopped
3 TBSP fresh crushed garlic
¼ Cup pumpkin seeds
¼ Cup pecan pieces
¼ Cup raisins
¼ Cup orange juice concentrate
1 tsp powdered cinnamon
½ tsp powdered cumin
1 TBSP red chili powder
2 oz Masa Harina
1 fresh peeled and seeded Anaheim chile
½ oz dried chipotle
1 dried dried poblano
½ oz dried chimayo
¼ Cup grated bittersweet chocolate
1 tsp dried oregano

salt and pepper to taste

Procedure:

01. Toast pecans and pumpkins seeds with cinnamon, cumin, chili powder and dried chiles.
02. Add 1 Cup veal stock to hydrate the chilies and simmer for 1 hour.
03. Puree until very smooth and strain.
04. In the meantime, simmer all other ingredients except the chocolate with the rest of the veal stock until all the vegetables are very soft.
05. Puree and strain then marry the two sauces.
06. Finish the combined sauces by melting the chocolate into them.

Roasted Corn Vinaigrette

Yield: 2 Cups
Ingredients:

3 Ears of Corn
1 TBS Chopped Shallots
2 tsp Fresh Chopped Garlic
4 oz White Balsamic Vinegar
1½ Cup Canola Oil
2 oz Lime Juice

Salt and Pepper

Procedure:

01. Remove the corn from the cob and sauté in a small amount of canola oil in until it is soft but not brown/
02. Let the corn cool and put the kernels in a blender with the shallots, garlic, and white vinegar and blend until smooth.
03. With the motor running, add the oil in a slow, steady stream to achieve emulsification.
04. Strain, correct seasoning and whisk in lime juice.
05. Pour into squeeze bottle.

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