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

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources