Puerto Rican Style Roast Duck Breast Recipes

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

Steps:

• Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
• Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
• Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
• Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

ROAST PORK (PERNIL) PUERTO RICAN STYLE

Steps:

• The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
• Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
• This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
• For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
• TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
• Before serving make sure your juices are clear and the skin is nice and hard.

PUERTO RICAN-STYLE ROAST DUCK BREAST

Steps:

• Place duck breasts in a bowl. Add onion, garlic, adobo, peppercorns, and thyme; mix well. Marinate in the refrigerator for 2 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat olive oil in a Dutch oven. Add tomato paste to hot oil; stir until bubbling, about 1 minute. Pour duck breast mixture into the Dutch oven. Add bell pepper. Cook until duck breasts are well browned, about 10 minutes per side.
• Cover Dutch oven and transfer to the preheated oven. Bake until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour.

PUERTO RICAN POT ROAST

Steps:

• Make a deep cut with a sharp knife across the meat.
• Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
• Add 1 T oil.
• Pound into a smooth mixture and stuff this mixture into the cut in the roast.
• Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
• Add water, salt and remaining peppers, chilies and onions.
• Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
• Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
• Stir into pot.
• Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.

CARNE MECHADA (PUERTO RICAN STYLE POT ROAST)

Steps:

• Rinse beef roast and gently poke a few holes into the meat with a knife.Place in instant pot.
• Put all ingredients for the marinade into a blender and blend until smooth.Pour marinade over beef. Flip over and make sure marinade gets on both sides.
• Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
• Marinade beef for 30 minutes or overnight in the refrigerator.

CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI

Steps:

• For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.
• Preheat a grill or cast-iron grill pan over medium-high heat.
• Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).
• For the citrus roasted veggies: Preheat the oven to 400 degrees F.
• Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
• Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.
• Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.
• In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.