Recipe: Duck tacos with chile-cherry compote
Total time: About 1 hour, plus 1 hour marinating time
2 teaspoons kosher salt, divided
1 1/2 pounds boneless duck breasts, skin on
10 dried chiles de arbol
6 ounces dried Bing cherries
1/4 cup plus 2 tablespoons olive oil, divided
5 cloves garlic, minced, divided
1/2 cup diced onion
6 tomatillos, husks removed, coarsely chopped
8 small corn tortillas
Finely chopped fresh cilantro for garnish
1. Rub 1 teaspoon of the salt into the duck breasts, place them in a large sealable plastic bag and refrigerate for 1 hour while you make the sauce.
2. Soak the chiles de arbol and dried cherries in 2 cups of boiling water for about 30 minutes. Drain, reserving the liquid. In a food processor, combine the drained chiles and cherries with one-fourth cup olive oil, one-half teaspoon salt and 2 cloves of the minced garlic. Process to a thick paste, adding a little of the reserved liquid to help combine and adjust consistency. Set aside. This makes about 1 cup compote.
3. In a medium, heavy-bottomed saucepan over medium heat, place the remaining 2 tablespoons of olive oil, the onions and the remaining 3 cloves of minced garlic. Sauté until the onions are just starting to caramelize, about 5 minutes. Add the tomatillos and remaining one-half teaspoon salt. Cover and continue to cook about 8 to 10 minutes, stirring occasionally, until the tomatillos are tender. Remove and cool slightly for a few minutes.
4. In a food processor, combine the tomatillo mixture with one-fourth cup of the chile-cherry paste. Set aside. This makes about 1 1/2 cups sauce.
5. Place the duck breasts, skin side down, into a cold, cast-iron skillet. Turn the heat to medium-high and cook the duck about 10 minutes, or until the skin is golden-brown and crispy and the fat has rendered off. (Turn the heat down to medium after a few minutes and watch to make sure the duck doesn’t burn. Adjust the heat if necessary so that it cooks evenly.) Turn the duck over and cook for 1 minute to cook the meat to medium-rare; otherwise, continue cooking until desired doneness is achieved. Remove the breasts to a cutting board and let rest for 5 minutes. Slice very thinly on the diagonal.
6. Heat a skillet over medium heat and warm the tortillas. Place two to a plate and divide the sliced duck among the tortillas. Spoon a tablespoon or so of the tomatillo sauce over the duck and add a half-teaspoon of chile-cherry compote on top, or to taste. Sprinkle the top with fresh chopped cilantro. Serve immediately.
Each serving: 565 calories; 37 grams protein; 42 grams carbohydrates; 6 grams fiber; 27 grams fat; 6 grams saturated fat; 174 mg. cholesterol; 464 mg. sodium.
It's a date
Get our L.A. Goes Out newsletter, with the week's best events, to help you explore and experience our city.
You may occasionally receive promotional content from the Los Angeles Times.