Roast Duck with Red Chile Adobe Sauce and Jicama reli ...

  3tb Vegetable oil
  6md (about 3 ounces total) dried ancho chiles, stemmed, seeded and torn into flat pieces
  3 Garlic cloves, peeled
  1ts Dried oregano, preferably Mexican
  0.5ts Black pepper, preferably freshly ground
  0.25ts Cumin, preferably freshly ground
  0.125ts Cloves, preferably freshly ground
  4ts Sugar, or more to taste
  100ml (1/3 c and 1 1/2 tb) cider vinegar
  2 4- Pfund ducks, thawed if frozen
  2 Tasse/n Chicken broth, plus a bit more if needed
  1sm Red onion, finely diced
  0.75c Finely diced peeled jicama
  0.25c Chopped dried cranberries
  3tb Coarsely chopped fresh cilantro

1. THE ADOBO MARINADE. Measure the oil into a medium skillet and set
over medium heat. When hot, oil-toast the chiles, 1 or 2 pieces at a
time, until very toasty smelling and blistered, only a few seconds per
side. Transfer the chiles to a bowl. Pour off all but a generous film
of oil from the skillet and set aside. Measure 2 cups hot tap water
into the bowl with the chiles; a small plate on top will keep the
chiles submerged. Let rehydrate for about 20 minutes.

Place the garlic, oregano, pepper, cumin, cloves, 1 1/2 teaspoons salt,
1 teaspoon of the sugar and 1/3 cup of the vinegar in a blender or food
processor. Pour in the rehydrated chiles, liquid and all. Process the
mixture to a smooth puree, Press through a mediummesh strainer set over
a bowl.

2. MARINATING THE DUCK. For ease in carving, use a thin-bladed knife to
cut out the wishbone at the neck end of the ducks (lift up the flap of
neck skin and cut out the upside-down V-shaped bone that outlines the
small cavity). Trim off all but 1 inch of the excess skin at the neck.
With a small sharp knife, make a shallow slit under each wing and at
the point where the thighs join the back (this will let rendering fat
escape easily). Turn the birds over and, with the tines of a fork,
prick the skin all over at 3/4-inch intervals (try not to go in as far
as the meat). Rinse the ducks, pat dry with paper towels and place in a
nonaluminum baking dish.
Smear one-third of the adobo over the ducks, coating them well.
Refrigerate for at least 8 hours or overnight (this long marinating
helps the skin to crisp and color beautifully during roasting).

3. FROM MARINADE TO ADOBO SAUCE. Set the chile-frying skillet over
medium heat. When quite hot, add the remaining adobo and stir until
reduced to the thickness of tomato paste, about 10 minutes. Stir in the
broth, reduce the heat to medium-low and simmer for 30 minutes or so.
The finished sauce should be quite light in texture - not watery, but
only one stage thicker. Season with the remaining 1 tablespoon sugar.
Taste and add more sugar and salt if you think necessary - it should be
a little sweet-sour with a hint of saltiness. Cool, cover and

4. ROASTING THE DUCK. Heat the oven to 325°F. Remove the ducks from the
marinade and set on an oiled rack at least 1 inch above the bottom of a
large roasting pan. (Discard any remaining marinade.) Add 1 cup water
to the roasting pan (this ensures that the rendered fat will create the
least amount of smoke in the kitchen). Roast for about 2 hours,
checking every 30 minutes to make sure that the water hasn't evaporated
- add more if it has. Once or twice during roasting, grasp each duck
with a pair of tongs and tip it up to drain accumulated fat and juices
from the cavity into the pan.

The ducks are done when you can twist a leg (use a couple of paper
towels as padding to avoid getting burned) and it gives at the joint.
Another test for doneness is to insert an instant-read thermometer into
the thickest part of the thigh - it should read 180°F.

5. THE JICAMA RELISH. While the ducks are roasting, combine the diced
onion, jicama, dried cranberries, and the remaining 1 1/2 tablespoons
vinegar in a small bowl. Taste and season with a little salt. Stir in
the cilantro.

6. CARVING AND SERVING THE DUCK. In a small pan or in the microwave,
warm the adobo sauce. You may find it necessary to thin the sauce with
a little water or broth to give it the appropriate cream-sauce

With the help of a large fork and a spatula, transfer one of the ducks
to a cutting board and position it with its tail toward you.
With a sharp knife (preferably a large chef's knife), remove the
legthigh quarters by cutting through the skin that holds them to the
body, then continuing straight down through the joint that attaches
them to the back. (After you've cut through the skin, pry the legthigh
down and away from the body and you'll see the whiteness of the joint -
remember that duck joints are tighter than chicken joints.) In the same
manner, cut through the joints that attach the wings to the body.

To carve the breast, you have two options: Either cut out the
backbone using a pair of kitchen shears, then use your large knife to
cut right down through the breast, splitting it in two (because there's
a cavity in the center, it'll feel like you're squashing the breast a
little before the knife really begins to cut through). Or use a
thin-bladed boning knife to carve the breast meat off the bone,
starting at the top of the breast on one side of the breastbone and
cutting below the meat along the contour of the bones. (First you'll
cut straight down for a 1/2 inch or so at the breastbone, then you'll
flatten out and proceed around the ribs.) Slice the boneless duck
breast into 3 or 4 pieces for a beautiful presentation if you like.
Repeat to carve the second duck.

Arrange the duck pieces on individual plates or on a large warm serving
platter. Spoon the warm adobo sauce over or around the duck, then spoon
a little jicama relish onto each piece. Now you're ready for a real

WORKING AHEAD: This dish is much better if you marinate the duck a
day ahead (or at least early in the day you'll serve it). The marinade
and finished sauce will keep for days if refrigerated, well covered.
The jicama relish is best made within a couple of hours of dinner. The
roasted duck will hold perfectly in a very low oven for an hour, so
don't hesitate to cook it before güsts arrive. It's best carved just
before serving.

VARIATION: Charcoal-Grilled Ducks: Prepare a charcoal fire and bank
the coals to the sides of the grill for indirect cooking. Set a
heatproof pan between the coals. Pour 1 1/2 inches of water into the
pan, set the cooking grate in place, and set the ducks on the grate
over the drip pan. Cover the grill. Cook until the ducks are a deep
beautiful bronze color, about 2 hours (325°F is ideal). To maintain an
even temperature, add more charcoal regularly.

: O-Titel : Roast Duck with Red Chile Adobe Sauce and Jicama

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