Name: Duck with Chihuacle Negro Sauce, Raisins, and Almonds
Yield: Makes 6 main-course servings
Cuisine: Mexician
Ingredients: 2 tablespoons finely chopped cilantro; ½ cup golden raisins; 1 tablespoon red wine vinegar, or more to taste; 2 dried chihuacle negro chiles, 3 smaller dried chiles, or 2 fresh poblano chiles, charred and peeled; ½ cup slivered almonds; ½ cup dried apricots, cut into ¼-inch cubes; 6 Pekin (Long Island) duck breasts or 3 mullard breasts (1½ to 2 pounds total); 1 tablespoon unsalted butter; 4 cloves garlic, peeled and chopped fine; 1 small red onion, peeled and chopped fine; Salt; 1½ cups brown duck broth, chicken broth, or water; ½ cup heavy cream

Preparation info

Makes
6
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Chihuacle negro chiles are my favorite of all dried chiles. They look a little like black bell peppers and have an amazingly subtle and complex flavor. If you can’t find them, substitute other dried chiles, such as guajillos, mulatos, or anchos, either alone or in combination. Or use fresh poblano chiles—first char their skins over the stove or on the grill, then peel, seed, and chop them.

The sauce I describe here is made with concentrated duck broth, which gives it a note of richn