Duck in Guajillo Peanut Sauce

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
6

Roberto Santibanez, formerly corporate chef at the multi-unit Rosa Mexicana, recently opened his own restaurant called Fonda. He also operates The Taco Truck and is author of the cookbook, "Truly Mexican".

Ingredients

2 lb. moulard duck breasts
Salt
1 med. tomato, core cut out
4 garlic cloves, peeled
3 large guajillo chilies, wiped clean and stems removed
2 to 4 arbol chilies, wiped clean and stems removed
2 tbsp. vegetable oil, divided
1 cup shelled peanuts, preferably raw
1/2-1 tsp. black peppercorns
2 whole cloves
1/4 tsp. dried thyme
1/4 tsp. Mexican oregano
4-5 cups chicken stock
1 tsp. fine salt or 2 tsp. coarse salt
1 tsp. sugar
1 tsp. cider vinegar
Chopped peanuts, for garnish

Steps

  1. With sharp paring knife, make diagonal cuts about 3/4-in apart through skin and almost all of the fat on duck breasts, without cutting through meat. Make diagonal cuts in opposite direction to score skin and fat in a diamond pattern.
  2. Rub a generous amount of salt into both meat and skin side of duck. Let stand at room temperature for up to 1 hr.
  3. In heavy skillet over med.-low heat, place duck breasts skin-side down; cook until much of the fat has rendered and skin is a deep brown. Flip duck breasts and cook until second side is well-browned, about 8 min.
  4. Cut an “X” through skin on bottom of tomato. Place tomato, garlic, guajillo and arbol chilies on a baking sheet. Roast in preheated 500°F oven for 5 min., watching chilies closely and turning them as they brown slightly on all sides.
  5. Remove chilies and reserve. Turn garlic cloves; roast until golden brown and slightly soft, about 8 min. Remove garlic. Roast tomato until blackened and softened, 25 to 30 min. Peel tomato.
  6. Heat 1 tbsp. oil in med. skillet over med. Heat. Add peanuts; cook, stirring constantly, until they are deep golden brown, 3 to 5 min. Transfer to med. bowl.
  7. Soak peanuts, roasted chilies, peppercorns, cloves, thyme and oregano in 2 1/2 cups chicken stock for 30 min. (Soaking makes blending easier but you can skip this step.) Blend peanut mixture with garlic, peeled tomato, salt, sugar and vinegar until smooth, about 3 min.
  8. Heat remaining 1 tbsp. oil in 4- to 5-qt. heavy pot over med. heat. Add blended mixture and bring to a simmer. Simmer sauce over low heat, uncovered, for about 45 min., stirring frequently and adding more broth as necessary to maintain a velvety texture. Season with salt to taste.
  9. For service, reheat duck in sauce. Slice and nap with sauce. Garnish with peanuts.
Source: Chef Roberto Santibanez, Fonda, Brooklyn, NY, National Peanut Board

More From FoodService Director

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

Industry News & Opinion

Buckeye Union High School District in Buckeye, Ariz., has introduced monthly chef demos to encourage students to try different foods as well as healthy eating habits, AZ Family reports.

Each month, chefs conduct a lunchtime demo in the cafeteria at the district’s three high schools. After viewing the demo, students are then encouraged to sample some of the dish that was prepared.

The demos were introduced just after each of the cafeterias were renovated with a food court-style layout, allowing students to select from a variety of options during lunch.

Read the full...

Industry News & Opinion

Boston Public Schools is the latest district to join the Urban School Food Alliance, a nonprofit group that aims to help districts provide high-quality student meals while keeping costs down.

With the addition of Boston, the Alliance includes 11 schools and says it now reaches nearly 3.7 million students. The group has grown its total purchasing power to $831 million in food and supplies as it continues to increase its membership.

“Thanks to support from the Kendall Foundation, Boston’s membership in the Alliance will serve our mission of increasing access to locally and...

FSD Resources