Jeremiah Tower

Grilled Duck Breasts with Green Chile Macaroni

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
America's Best Chefs Cook with Jeremiah Tower
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

At his Roaring Fork restaurant, Robert serves this dish with a red bell pepper sauce on the plate under the duck and the chowchow relish sprinkled over the sliced duck.

Ingredients

Method

Score the skin of the duck breasts ⅛ inch deep and rub them with the dry chili salt cure.

Mix the pepper sauce with the canola oil and cook in a small saucepan over low heat, stirring often, until reduced to a ketchup, about 20 minutes. Keep warm.

Grill the duck breasts over a hot wood