Volume 8, Issue 104 - June 2, 2005

Hello Recipe Club,

Poultry and your grill or smoker go together like bread and butter. Chef Steve Collins has three great poultry recipes for us today and the first one is for duck, one of my favorite foods. You can find duck in specialty foods stores and online stores. Check out the Exotic Meats category in our Market Place.

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Grilled Duck Breast with Chipotle Ranch Dressing

For great flavor, KEEP THE FAT ON THE DUCK. Score some slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the fat, the duck meat will be dry. The duck breast can also be served with rice or potatoes and a vegetable for a heartier dinner.

Makes 2 servings

Ingredients:

Duck Breast:

2 duck breasts
1 tablespoon peanut oil
1 tablespoon chile powder
2 cups mixed salad greens

Chipotle Ranch Dressing:

2 cloves garlic
1/2 teaspoon salt
1/3 cup sour cream
2 tablespoons buttermilk
1 tablespoon chipotle from canned chipotle in adobo, chopped
3 tablespoons fresh cilantro leaves, minced
1 scallion (white and green parts), very thinly sliced, or 1 tablespoon chives, chopped

Preparation:

Duck Breast:

Prepare the grill. Brush the duck breasts with peanut oil and rub with chile powder. Put the duck on the grill skin side up and cook for three minutes. Turn skin side down and cook for three more minutes. Internal temperature should be 140 degrees F. for rare. Cook longer if you want the duck more done. Serve over salad greens with the chipotle ranch dressing.

Chipotle Ranch Dressing:

Smash the garlic and put into a blender. Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well. Put in a bowl, add the cilantro and scallions or chives and stir well.

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Grilled Chicken Breast with a Champagne Sauce

This is a great use for leftover Champagne. You can substitute any white wine and get great results.

Makes 2 servings

Ingredients:

2 boneless chicken breast halves
1 tablespoon olive oil
salt and freshly ground pepper

Champagne Sauce:

1 tablespoon olive oil
2 tablespoons butter
1/4 cup shallots, finely chopped
1/2 cup mushrooms
1/4 cup champagne
1/2 cup heavy cream

Preparation:

Chicken Breast:

Prepare the grill. Rub the chicken with olive oil and season with salt and pepper. Put the chicken on the grill and cook for three minutes. Turn and cook for three more minutes. (You want the internal temperature to be 165 degrees F.)

Champagne Sauce:

Heat the olive oil and butter in a saucepan on a medium flame. Add the shallots cook for two minutes. Add the mushrooms and cook until soft. Add the champagne and cook for five minutes. Add the cream and cook until reduced by about one quarter. Stir occasionally so that the sauce does not burn. Arrange chicken on the plate. Pour sauce over and serve.

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Curried Chicken with Mango Salsa

Makes 4 servings

Ingredients:

Chicken:

1 whole chicken cut into pieces

Marinade:

1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 medium onion, minced
1 tablespoon fresh ginger, peeled and minced
2 cups plain yogurt
freshly ground black pepper

Mango Salsa:

1 mango diced to 1/2 inch
juice of 1/2 lime
2 jalapeño peppers, seeds removed and minced
2 tablespoons fresh cilantro, minced
freshly ground black pepper, to taste

Preparation:

Chicken:

In a nonstick pan toast the curry powder, cumin and coriander. Set aside.

Heat the oil over medium heat. Add the onion, garlic and ginger and cook until soft. Let cool then add to the yogurt along with the curry, cumin and coriander. Season to taste with black pepper. Place the chicken in a re-closeable plastic bag with the marinade and seal. Refrigerate overnight.

Prepare a bed of coals or preheat the gas grill. Place the chicken on the grill and cook for seven to ten minutes. Turn and cook for another seven to ten minutes (until the internal temperature of the meat reads 165 degrees F.).

Mango Salsa:

Combine all ingredients. Cover and refrigerate until ready to use (at least an hour).