Duck Breasts with Orange Ancho Chili Sauce

Instructions

1. Notes on ingredients: Ancho chilis are dried poblanos. They have a wonderful deep sweet and smoky flavor. If you cannot find them you can substitute Guajillo peppers which are a little hotter but would still be good with the duck and orange. Duck breasts: I use duck breasts that are 7-8 oz in weight. Muscovy, Moulard or Rohan are all moist and meaty and delicious. If you have to get larger breasts, 14-16 oz., you can slice after cooking and place seared slices on each plate with sauce. A 14-16oz breast will easily serve 2 people.
2. Toast chiles in a small heavy dry skillet over moderate heat until slightly darker for about a minute. Transfer to a small bowl and add boiling water and soak until softened about 20 minutes.
3. Transfer the chiles to a blender or food processor. Add 1 cup of the soaking liquid and garlic and blend until smooth.
4. Cook sugar in a dry 11/2 quart heavy saucepan over moderate heat until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar has melted to a deep golden caramel, about 8 minutes.
5. Carefully add the orange and lime juice. Continue cooking over moderate - low heat stirring until hardened caramel is dissolved about 5 minutes. Remove from heat. You can do all of this part ahead of time and reserve.
6. With a sharp knife score the duck skin through the fat on each duck breast making a criss-cross pattern. Pat dry and sprinkle with salt and pepper. Put breast halves, skin side down in a 12 inch heavy skillet and turn heat to moderate.
7. Cook until skin is well browned about 3 minutes. Remove from skillet. Return all breast halves to skillet, cover and cook over moderate heat for 4-5 minutes or until thermometer inserted into center of breast registers 135 degrees F. If you like your duck rare you may want to cook less.

• Servings : 6
• Recipe Type : All Recipes, Mains