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Santa Fe NM Hotels and Vacations | Inn and Spa at Loretto
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July 18th, 2013 | 3:47pm

Restaurant Recipe: Duck Confit Blue Corn Crepes with Cotija Cheese and Chili Colorado

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.

Duck Confit Blue Corn Crepes with Cotija Cheese and Chili Colorado
Serves Five

10 blue corn crepes
2 lbs shredded duck confit, recipe below
10 oz cotija cheese, crumbled
1 qt chili Colorado, recipe below
5 oz green onions, chopped
1 c chipotle crema, recipe below

Blue Corn Crepes

4 eggs
2 c whole milk
5.5 oz water
12 oz flour
12 oz blue corn meal
3 oz melted butter

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

Duck Confit

12 duck legs
10 thyme sprigs
2 bay leaves
2 oranges, zest
1 tbs black peppercorn
12 garlic cloves, crushed
4 c duck fat, melted
4 c canola oil
salt and pepper to taste

Season duck heavily with salt and pepper, add thyme sprigs, orange zest, bay leaves and peppercorn, refrigerate overnight.  Heat oven to 200 degrees.  Place duck legs in a large pan and cover with duck fat and canola oil, add garlic. 

Cover with foil and cook in oven for two to three hours until duck falls off bone and easily shreds.

Chili Colorado

24 dry pasilla chiles
24 dry guijillo chiles
4 qts boiling water
2 Spanish onion, diced
12 garlic cloves, chopped fine
4 tbs cumin
4 tsp Mexican oregano
8 tbs Flour
4 tbs sherry vinegar
4 tbs sugar
Salt to taste

Rinse chiles, split open, discarding stems, seeds, and ribs.  Toast chiles, skin sides up, in batches.  Transfer to heatproof bowl and pour boiling water over them.  Cover bowl and soak, stirring occasionally, until softened, about 15 minutes.  Purée chiles with three fourths of soaking liquid (reserving remainder) until smooth.  Pour purée through a china cap into a bowl, pressing on solids, discard solids.  Whisk reserved soaking liquid into chile mixture. 

Cook onion, garlic, cumin, and oregano in oil in large heavy saucepan over moderately low-heat, stirring.  Add flour and cook.  Whisk chile mixture and simmer, partially covered, whisking occasionally, until reduced, about 30 minutes.  Season with salt, vinegar, and sugar.


Chipotle Crema

4 c Half & Half
4 c heavy cream
4 tbs sour cream
½ c chopped chipotle chiles
Salt to taste

Mix Half and Half, heavy cream, and sour cream in a bowl, cover, and refrigerate overnight.  Place all ingredients in a blender and puree until smooth.  Season to taste with salt

Assemble

Heat two crepes and stuff with Duck Confit, roll.  On large round plate, ladle chili Colorado on plate, place crepes on top of sauce.  garnish with Cotija, Green Onion and Chipotle Crema.

Posted by Sandra Morello, Marketing Coordinator




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