Chocolate Duck
Pekinduck is a breed of duck bred from the Mallard duck inChina. Its domestication was primarily for egg and meat production. In 1873 nine Pekins were exported toLong Island,New Yorkwhich explains why some refer to this breed asLong Islandduck. Since this time thePekinduck has become the most consumed commercially available source of duck meat.
Peking Duck is a method of cooking duck which similar to thePekinbreed has its origins inChina. This Imperial era dish originated during the Yuan Dynasty and was further developed and refined during the Ming Dynasty. The preparation of this dish focuses its attention on the crisp air injected skin preparation of the duck that is coated with seasoned honey and Hoisin sauce.
I’ve chosen to prepare myPekinduck in one ofMexico’s seven secret sauces known as Mole (moh-lay) that I learned about while travelling inMexico. I like to use a brown Mole with duck as it quite rich and combining duck and chocolate into the same recipe is guaranteed to delight the palate. I sourced my duck from Beavermeadow farms on the Hendson Line. This certified organic farm raises free range pastured chicken, turkey andPekinducks with all products sold from the Farmgate.
Southwest Mole Marinated Duck
Two tomatillos husks removed and roasted (optional)
One half cup toasted sesame seeds
One half cup vegetable oil
Twelve dried Ancho chillies, stemmed, seeded and chopped
Four cloves garlic
Two thirds cup pine nuts
Two thirds cup chopped dried apricots
Three cups chicken stock
One half tsp. cinnamon
One quarter tsp. ground pepper
One eighth tsp. ground cloves
Two oz bitter sweet chocolate chopped
One tsp bread crumbs
One eighth tsp. cardamom
One half cup sugar
Six boneless duck breast
Use a spoon to scoop the pulp and juice from the tomatillos into a medium sized stock pot. Discard the skins. Add the sesame seeds to the tomatillos. In a separate pot over medium heat, heat the oil. Using a slotted spoon cook the Ancho’s in the oil until lightened in color. Transfer the Ancho’s to the tomatillo mixture. Cook the garlic and pine nuts in the oil until golden brown and add to the tomatillo pot. Remove the oil from the heat and let it cool for safe disposal. Add all remaining ingredients to the tomatillo sauce mixture excluding the duck. Cook the sauce over medium heat for half an hour. Using an immersion blender puree the sauce until sooth and continue cooking it over low heat for another one to two hours until reduce to a thick paste. Remove sauce from heat and allow it to cool to room temperature.
Once cooled marinate the duck breasts in the mole for twelve hours covered in the refrigerator. Remove the duck from the marinade and place fat side up onto a baking sheet. Roast the duck at 350°f for seven minutes for medium doneness. Remove duck from oven and cut into slices for serving fanned out onto plates. Drizzle the duck with chocolate sauce. Serve with a medley of julienne vegetable.
Tags: Catering, Chef Brian Henry, Kawarthas, Lakefield, Ontario, Peterborough, Private chef
