Pan Roasted Duck Breast with Cascabel chile sauce

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I really like a plate like this as it sounds so fancy and yet it is simple to prepare. The nutty complexity of the chiles with the brightness of the tomatillos is a perfect contrast to the rich meaty duck. This dish screams for a good wine pairing such as a pinot noir like David Bruce or our local El Serrano by Page Springs winery.

4 6 to 8 ounce duck breasts skin on
8 Tomatillos
½ cup chopped Onion
2 cloves garlic peeled
5 Cascabel chiles stemmed
2 cups chicken stock
1 tostada
1/2 tsp oregano
1/2 tsp salt

for the sauce
in a dry skillet over medium high heat toast the garlic and tomatillos until brown spots are all over them, pour in stock, crumble tostada and add salt, oregano and onion, simmer over low heat for 5 minutes and then cool slightly and blend leaving the sauce slightly textural not too smooth. Reserve and keep warm.

for the duck
Pre heat oven to 450. In another dry skillet over medium heatlay the duck breast skin side down and cook until the skin browns and renders alot of its fat. flip the duck over and slide your pan into the oven, cook for about 8 minutes or until about medium, put the breast on a cutting board and let rest a minute, divide the sauce among four plates, slice the duck and lay it over the sauce. Garnish with some crunchy stuff like sliced radish and marinated onions and serve.