Roasted Duck With A Chili Glaze and Tasso Maque Choux
Preheat grill or smoker to 450°F. Removing giblets and neck from ducks and trim off and discard excess fat from the neck area and open cavity. Rub duck with butter and lime then Truss the duck with kitchen twine and place on grill rack with a drip pan under. Roast for 15 to 20 minutes, then remove from grill and reduce heat to 375°F. Prick ducks all over with a fork, baste with Chili glaze and continue to roast, basting every 10 minutes or so with the glaze. Roast for a total cooking time of about 1 to 1 1/2 hours, or until the internal temperature reaches 180°F for thigh meat or 170°F for breast meat. Let stand for 10 minutes to allow the juices to settle, then baste one last time.
Transfer duck to a large serving tray. Serve with any leftover glaze on the side.
Yield: Makes 4 to 6 serving
Tasso Maque Choux
4 ears of corn (preferably bicolored), shucked, divided
Coarse kosher salt
3 tablespoons butter, divided
1/4 cup (1 ounce) matchstick-size strips tasso or Black Forest ham
1/2 cup sliced shallots
1/4 cup diced seeded fresh poblano chile
1/4 cup chopped celery
1 tablespoon chopped fresh thyme
1 large garlic clove, thinly sliced
3 cups diced seeded red tomatoes
3 green onions, thinly chopped
Prepare barbecue (medium-high heat). Brush 1 ear of corn with oil, then sprinkle with coarse salt, black pepper, and cayenne pepper. Grill corn until cooked through and slightly charred, turning occasionally, about 14 minutes. Set grilled corn aside.
Cut kernels off 3 remaining ears of corn. Place kernels in large bowl; reserve cobs.
Using coarse side of box grater, grate any milky juices from 3 reserved cobs into medium bowl. Coarsely grate ear of grilled corn, then any milky juices from cob into same medium bowl.
Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add tasso and saute until almost crisp, 4 to 5 minutes. Add shallots, poblano chile, celery, thyme, and garlic. Saute until celery is translucent, about 4 minutes. Add corn kernels; sauté
3 minutes. Add tomatoes with juices and grilled corn with juices. Cover, reduce heat to low, and simmer 8 minutes. Mix in 2 tablespoons butter. Season with salt and pepper. Sprinkle with green onions.
6 guajillo chiles (about 1 ounce)
2 large dried ancho chiles
3 1/2 tablespoons sugar
2 1/2 tablespoons chopped garlic
2 1/2 tablespoons dark agave nectar (preferably organic)
3/4 cup orange juice
1/2 cup grapefruit juice
5 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon chopped fresh cilantro plus additional for garnish