Simple to prepare, this dish may surprise your guest notion of what Mexican food is all about. The slightly tangy flavor of the Tomatillos is accented by the Cilantro and Chipoltle. Unless you're a real fan of spice food, go easy on the Chipoltle Chile, a little goes a long way and the sauce will "heat up" as it thickens.
- 1/2 boneless duck breast per person
- Corn Tortillas
- Our Tomatillo Sauce
- 1 C Cheddar Cheese (Optional)
Prepare the Tomatillo Sauce
. This can be done a day in advance, if desired.
Put the boneless duck breasts (one serves two people) on a broiling pan, fat up. Broil for 20 minutes.
Reheat the tomatillo sauce if necessary.
Place a dozen or so corn tortillas on aluminum foil.
Wrap the aluminum foil around the tortillas to protect them and put them in the oven (not under the broiler) to heat up.
Just before serving, take the duck out of the broiler and slice it into strips about a quarter of an inch thick. Bathe them for a moment in the sauce until they are sufficiently "done" for your taste.
Serve the duck on a warmed tortilla. For a somewhat more dressy presentation you can assemble the tortillas, with duck and sauce on a baking pan, drizzle them with a bit more sauce and then with cheddar or Monterey jack cheese. Put them under the broiler for a minute to let the cheese melt and then serve. Another option, which can be used in combination with the melted cheese, is to pre-fry the tortillas in a thin layer of olive oil, being careful not to burn them. They will crisp up. Finally, the dish works extremely well with individual fillet mignon. Broil the steaks, flipping once so that they are seared and one level less well-done than ultimately desired. Then finish the cooking by simmering them for a few minutes in the sauce.