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Orange Chipotle Glazed Duck
(Entrée)
Serves eight
- 8 duck breasts (6 ounces each)
- 2 cups of freshly squeezed orange juice
- 5 cloves of garlic, finely choppe
- 1 cup of honey
- 1 cup of red wine vinegar
- 2 tablespoons cumin
- 4 tablespoons paprika
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 6 canned chipotle chiles
- Salt and pepper to taste
Rinse the Duck, remove any excess fat and pat dry with paper towels. In a small bowl mix together the garlic, cumin, paprika, red wine vinegar, olive oil, salt and pepper. Rub the vinegar mixture all over the duck breast and marinate at room temperature for one hour and cover with plastic wrap.
Preheat the oven to 375°F.
To make the glaze combine the orange juice, honey, one cup vinegar and chilies in a small saucepan. Cook over medium heat until the liquid is reduced by half. Strain through a sieve.
Unwrap the duck breasts and pan sear on both sides until golden brown and cook for ten minutes in the oven. Brush orange chipotle glaze generously over duck and serve.
Serve with jasmine rice and baby vegetables.
Wine Suggestion: A full body Merlot
Cascabel Chile Apple Pie
- 1 Pastry for double crust, 9 inch pie
- 6 Medium apples, peeled, cored, and thinly sliced
- 1/3 cup packed brown sugar
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon ground Cinnamon
- 1/4 teaspoon Nutmeg
- 1 1/2 tablespoon of butter
- 1/4 tablespoon Cascabel Chile (or substitute with cayenne)
- 2 teaspoons cinnamon
Apples, sugars, nutmeg and cinnamon combined overnight. Line a nine inch pie plate with half rolled out pastry. Arrange the apple slices in the pie crust. Pour mixture into the crust. Place the remaining pastry over the top. Seal the edges. Bake for ten minutes. at 450°F than reduce the temperature to 350°F and bake for 35 to 40 more minutes, or until the apples are tender.
Pie Crust Recipe
- 2 cups 3/4 all purpose flour
- 2 teaspoons sugar
- 1 1/4 teaspoon salt
- 8 ounces butter
- 4 ounces vegetable shortening
- 8 ounces cold water
Pulse flour food processor until combined. Add butter and process until the mixture has pieces ranging in size for crumbs to 1/2 inch, about 12 seconds.
Squeeze a small amount of dough; it should just hold together. If it doesn't continue to pulse in more ice water, 1/2 Tablespoon at the time, and then test again.
Halve dough; wrapped in plastic, roll to 1/2 inch thick. Refrigerate one hour or up to two days, or freeze up to three weeks.
