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October 30th, 2013 | 10:41am

Inpsired Recipes From our Kitchen to Yours

Blue Corn Crepes w/ Braised Duck Confit, Chile Colorado and Chipotle Crema
By Luminaria Restaurant, The Inn and Spa at Loretto 

Delight and inspire your next dinner party with signature recipes from Loretto’s kitchen The following recipe is from the art of braising series- which explores how the versatile technique of braising adds depth and flavor to a variety of dishes. You don’t need to be an expert chef to master this recipe, but you do need to bring your appetite because this dish will have you craving more. So put on your apron, set the table, and prepare to impress your friends and family with this innovative Santa Fe recipe.

Recipe Yields 5 servings

Blue Corn Crepes

  • 4 Eggs
  • 2 cups Whole Milk
  • 5.5 oz Water
  • 12 oz AP Flour
  • 12 oz Blue Corn Meal
  • 3 oz Melted Butter

In a mixing bowl, whisk together the wet ingredients, and slowly add the dry. In a non-stick pan (7 inch or smaller preferred), warm to medium high heat and add small touch of oil or butter. Add just enough batter to the pan to cover the entire bottom of the pan. Turn down heat and gently lift the edge of the crepe to allow the wet batter to flow under. Flip the crepe over like a pancake, and remove from heat. Slowly slide the crepe out onto a plate lined with a paper towel, stack for service

Duck Confit

  • 12 Duck Legs
  • 10 Thyme Sprigs
  • 2 Bay Leaves
  • 2 Oranges, Zested
  • 1 tbs Black Peppercorn
  • 12 Garlic Cloves, Crushed
  • 4 cups Duck Fat, Melted
  • 4 cups Canola Oil
  • Kosher Salt and Cracked Black Pepper
  1. Season Duck very heavily with salt and pepper, add Thyme Sprigs, Orange Zest, Bay Leaves and Black Peppercorn , store in cooler overnight
  2. Heat oven to 200 to 225
  3. Place duck legs in a large pan and cover with duck fat and canola oil, then add garlic.
  4. Cover with foil and cook in oven for 2 to 3 hours till duck falls of bone and easily shreds

Chili Colorado

  • 24 Dry Pasilla Chilies
  • 24 Dried Guijillo Chilies
  • 4 qts Boiling Water
  • 2 Spanish Onion Diced
  • 12 Garlic Cloves, Chopped Fine
  • 4 tbs Ground Cumin
  • 4 tsp Dried Mexican Oregano
  • 8 tbs AP Flour
  • 4 tbs Sherry Vinegar
  • 4 tbs Sugar
  • Salt to taste
  1. Rinse chiles and split open, discarding stems, seeds, and ribs.
  2. Toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
  3.  Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth. Pour purée through a china cap into a bowl, pressing out solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
  4.  Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced (about 30 minutes). Season with salt, vinegar, and sugar.

Chipolte Crema

  • 4 cups Half & Half
  • 4 cups Heavy Cream
  • 4 tbs Sour Cream
  • ½ cup Chopped Chipotle Chilies
  • Salt to taste
  1. Mix the half and half, heavy cream and sour cream in a bowl, cover and let sit out for at least 24 hrs.
  2. Place all ingredients in a blender and puree until smooth
  3. Season to Taste with Salt
  4. Place in squeeze bottle for service


  1. Heat two Crepes , stuff with Duck Confit and carefully roll
  2. On a large round plate, ladle 4 oz of Chili Colorado on plate
  3. Place Crepes on top of sauce
  4. Garnish with Cotija, Green Onion and Chipotle Crema

Posted by Sarah Sims

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