Grilled Duck Breasts with Green Chile Macaroni

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.



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 or charcoal fire or under a preheated broiler, starting with the fat side against the heat. Cook them ¾ of the way through on that side before turning them over. Cook until just still pink or medium-rare. Let rest for 5 minutes. Carve crosswise on an angle into slices.

To serve, drizzle the warm bell pepper sauce in a circle in the center of each of 4 hot plates. Put the slices of duck breast on top and sprinkle with the chow-chow.