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
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources