Tamarind Barbecued Duck With Smoky Plantain Crema Recipes

TAMARIND BARBECUED DUCK WITH SMOKY PLANTAIN CREMA

Steps:

• With a sharp knife, score the skin of the duck breasts in a crisscross fashion. Put them in a large resealable plastic bag and pour in the marinade. Refrigerate overnight, turning the bag occasionally.
• Prepare a medium-hot fire in a grill.
• When the coals are ready, lightly oil the grill rack. Remove the duck from the marinade, allowing the excess to fall away, and place the duck skin side down on the grill. (Be careful, as dripping fat may cause the fire to flare up.) Grill for 6 minutes. Flip the breasts over and grill for an additional 7 or 8 minutes, or until medium-rare in the center. (If the duck begins to brown too much, move it to a cooler part of the grill to finish cooking.) Allow the breasts to rest for a few minutes on a platter.
• Rewarm the crema over low heat and spoon it onto six dinner plates. Cut each duck breast crosswise into thin slices and season with salt and pepper. Lay the duck slices atop the crema and serve.
• Recommended wine: A Malbec from Argentina to go with the tamarind in the barbecue sauce.

SUGARCANE MARINADE

Steps:

• In a food processor, combine all the ingredients, and pulse until smooth. Refrigerate until needed; this keeps for 1 month.
• Makes about 1 cup.
• This is the marinade we use on the Tamarind Barbecued Duck with Smoky Plantain Crema .
• Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind. When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer. Let cool.

SMOKY PLANTAIN CREMA

Steps:

• Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds.
• Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften.
• In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes.
• Add the annatto seeds and stir. Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes. Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.
• Add the chicken stock and reduce almost to a glaze, about 7 minutes (you'll know it is done when the bubbles start getting bigger). Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick. Pass the mixture through a fine-mesh strainer; discard the solids. Reserve.
• In a sauté pan, heat the canola oil. Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides. Transfer to a paper towel to drain.
• In a blender, puree the plantain with the strained liquid. If any lumps of plantain remain, strain one more time. Refrigerate until needed; this will keep for 4 or 5 days.

CHIPOTLE VINEGAR

Steps:

• In a small pot, toast the chipotles over medium heat for 2 minutes. Add the vinegar, bring to a simmer, and simmer for 2 to 3 minutes. Remove from the heat and pour into an airtight container. Allow the vinegar to sit for at least 24 hours before using. Stored in a cool, dark place, this spicy vinegar will keep for 6 months.