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September 3rd, 2013 | 3:00pm

Peking Duck Breast with Cherry Compote and Ancho Mole

Join Executive Chef Brett Sparman in celebration of ingredients that allow him to create dishes that delight and inspire. The Study Of culinary series features an in-depth exploration of ingredients with the chefs of The Destination Culinary Collection of Destination Hotels & Resorts. Each quarter, a new gastronomic topic is given for our chefs to examine through cooking demonstrations, educational lectures, innovative recipes, or delightful tastings.

Explore the featured ingredient in Luminaria Restaurant and Patio or enjoy Chef Sparman's amazing duck recipe in the comfort of your own home.

Peking Duck Breast with Cherry Compote and Ancho Mole
Serves Five

5  8 oz Duck Breast with skin
¾ cups  Cherry Compote, recipe below
½ cup Marcona almonds, cracked
1 cup Ancho Mole, recipe below

Score skin side of duck breast and season with salt and pepper.  Place breasts, skin-side down in a dry, room-temperature, oven safe skillet.  Gradually turn the heat to medium-high and set your timer for five minutes.  Pick up an edge of one piece with your tongs and sneak a glance at the skin, it should be golden brown, crisp, and bacon-ish.  Flip it over and sear other side for two minutes or so, then flip it again to the skin-side before putting your skillet into a 200° oven. Roast for five to eight minutes, depending on your desired done-ness, and then remove the pan and move the breast to a waiting plate.  Let rest before you cut.  When ready, slice the duck breast lengthwise down the center.

Sweet & Sour Cherry Compote

4 oranges, peeled and finely zested
1 cup white balsamic vinegar
½ cup honey
¼ cup sugar
1 clove
12 whole black peppercorns
6 cups cherries, pitted

Add all ingredients to pot, boil on medium high heat, remove and spread out to cool.

Ancho Mole

8 dried Ancho chiles, stemmed and seeded
8 cups water

Bring water to a boil and soak chiles until soft, about two hours.  reserve 4 cups of liquid.

½ cup canola oil
1 cup slivered almonds
1 cup peanuts
1 cup golden raisins
½ cup sesame seeds
8 whole canned tomatoes, drained
5 cups water
5 oz bittersweet chocolate

Heat oil in a Dutch over medium-high heat.  Add almonds, peanuts, raisins, and sesame seeds, sauté until toasted.  Transfer mixture to processor, add chiles with the reserved soaking liquid and tomatoes.  Puree until mixture is almost smooth.  Return to skillet; adding water and bring to a boil.  To blend, reduce heat to medium-low; add chocolate and whisk until melted.  Simmer until sauce thickens and darkens.  Season with salt and pepper.

To Assemble

Place a spoonful of the Ancho Mole on a rimless round place and swoosh like you would while painting.  Place cut duck breast in a linear fashion on the plate and finish with coarse salt.  Spoon Cherry Compote next to each piece of duck and sprinkle the almonds on duck breast and on plate. Garnish with micro greens.


Posted by Sandra Morello, Marketing Coordinator

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