POULTRY RECIPES
With chicken, duck, and turkey, these Mexican dishes put poultry at the centre. Follow these recipes to make your own great tasting dishes.
Poultry Recipes
Duck Breast with Wild Cherries
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
A surprisingly simple recipe to cook, it looks great and tastes better than it looks! Ingredients
- 3 tomatoes, dry roasted
- 2 tbsp white onion, dry roasted and chopped
- 2 cloves garlic, dry roasted
- 1 smoked chipotle en adobo
- Pinch of cumin seeds
- Pinch of ground cinnamon
- 1 clove
- 6 duck breasts, skin on
- 6 canned or cooked artichoke hearts, choke removed
- 500g pitted wild cherries, gently stewed with a little sugar until soft
- Salt and pepper
Recipe
- Put the tomatoes, onion, garlic, chillies, cumin seeds, cinnamon, and clove into a blender and process until thoroughly combined. Strain into a bowl.
- Using a small sharp knife, cut a diamond pattern into the skin of the duck, without cutting into the meat.
- Heat a frying pan over medium-high heat, add the duck breasts skin side down, and cook for about 10 minutes until golden brown. Turn them over and cook fir an additional 5 minutes. Remove the duck from the heat and cover with foil to keep warm.
- Lower the heat and add the tomato mixture to the pan and cook, stirring occasionally, for about 15 minutes. Remove the pan from the heat and season to taste with salt and pepper.
- Slice the duck breasts.
- Fill the hollow in the artichoke hearts with some of the sauce and top with cherries.
- Spoon the sauce onto the individual plates and put some slices of duck on one side and filled artichoke heart on the other. Serve immediately.
Monday to Thursday 9am to 5pm
