Barely Chilehead Duck
| Yield: | 1 Servings |
| Categories: |
| 1 | Whole duck breast (that's both halves), boned and skinned | |
| MARINADE | ||
| 2 | Oranges, juice of | |
| 1/2 | Onion, choppped | |
| 1 | Clove garlic, chopped | |
| 1 | ts | Cinnamon |
| 4 | Whole peppercorns | |
| SAUCE | ||
| 1 | tb | Cumin seeds (up to 2) |
| 1/2 | bn | Cilantro (about 1/2 c.) |
| 1/4 | c | Pumpkin or sunflower seeds (meat only) |
| 2 | Serrano chiles | |
| Salt | ||
| 1/4 | c | Brown sugar |
| Butter | ||
| 3 | Big Jim, Anaheim, or poblano/pasilla chiles, green and red (up to 5) | |
| 2 | c | Hominy, rinsed |
| 3 | Green plantains | |
| 2 | c | Duck stock (you can make this from the bones and skin of the breast) |
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