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.

Andrew Brown
Recipe by Cooking Light November 2007

Gallery

Randy Mayor; Katie Stoddard

Recipe Summary

Yield:
4 servings (serving size: 1 breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Source

White Dog Cafe, Philadelphia, PA

Nutrition Facts

204 calories; calories from fat 14%; fat 3.2g; saturated fat 0.7g; mono fat 1.1g; poly fat 0.5g; protein 35.3g; carbohydrates 6.7g; fiber 0.1g; cholesterol 182mg; iron 5.8mg; sodium 402mg; calcium 13mg.
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