New Mexican chile powder serves as the White Dog's nod to southwestern Native Americans. Serve with the Butternut Squash and Apple Relish, roasted sweet potatoes, and haricots verts.
2 tablespoons Chimayo or New Mexican chile powder
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons honey
4 (6-ounce) boneless duck breast halves, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 3 ingredients in a small bowl; stir until blended. Combine chile powder mixture and duck in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove duck from bag; discard marinade.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle duck with salt and pepper. Add duck to pan; cook 5 minutes on each side or until desired degree of doneness.
Wine note: This duck is tailor made for a powerful but thickly soft red that can cushion the bird's sweet spiciness. Try a top Argentinian malbec, such as the mouth-filling 2005 Otello Malbec 2005 from Mendoza ($16). --Karen MacNeil
White Dog Cafe, Philadelphia, PA
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