Created by Executive Chef Pedro Toledo, CDM, CFPP
Classic Residence by Hyatt in Dallas
Serves 2
Ingredients:
MARINADE:
4 ounces brown sugar
1/2 cup diced onions
3 ounces low-sodium soy sauce
2 ounces white wine
Pinch salt and pepper
6 ounces boneless duck breast
GLAZE:
4 ounces concentrate tamarind
2 ounces honey
1/2 ounce chopped shallot
1/2 ounce chopped garlic
2 ounces olive oil
8 ounces brown basmati and wild rice blend*
1 quart low-sodium chicken broth
2 pieces chipotle chile canned in adobo sauce
GARNISH:
1/4 ounce chipotle oil
2 sprigs fresh sage
Directions:
Combine marinade ingredients, brown sugar, diced onions, soy sauce, white wine and just a pinch of salt and pepper, mixed well. Trim duck fat. Pour marinade over the meat and refrigerate for one hour. Combine glaze ingredients, tamarind paste, honey and lightly coat duck. Roast duck breast at 350 degrees for 15–17 minutes, basting with tamarind glaze several times. Cook until tender. Just before serving, slice roasted duck breast. Reserve tamarind glaze for a garnish.
Sauté chopped shallots and garlic in 1 ounce olive oil. Add rice and cook for 2 minutes stir frequently to avoid burning. Add low-sodium chicken stock and cook until tender.
Sauté chipotle peppers in a medium hot pan. Add remaining olive oil and cook for 2 more minutes, then put aside until completely cool.
For presentation, take 1/2 cup of blend rice and place on the center of plate. Top with sliced duck breast and baste with remaining tamarind glaze. Drizzle the plate with chipotle oil and garnish with fresh spring of sage.
*I always like to purchase the brown basmati and wild rice blend that is flavored with cranberries, pecans and vegetables such as carrots, onions, leeks and garlic.
