Spiced Duck Arepas with Blueberry Port Sauce

Name: Spiced Duck Arepas with Blueberry Port Sauce
Prep time: 30 min
Cook time: 50 min
Yield: 8
Cuisine: South American,
Ingredients: 1 tsp McCormick Gourmet™ Chile Pepper, Ancho; 1 tsp McCormick Gourmet™ Organic Cardamom, Ground; 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt; 1/4 tsp McCormick® Black Pepper, Coarse Ground; 1 boneless duck breast half, with skin (about 1 pound); 1/2 cup blueberry jam or preserves; 1/2 cup Port; 1 tbsp finely chopped onion; 1/2 tsp McCormick Gourmet™ Organic Cardamom, Ground; 1/4 tsp McCormick® Black Pepper, Coarse Ground; 2 tbsps butter; 1 tsp lemon juice; 1/2 cup water; 1/2 cup white cornmeal; 1/2 cup masa harina (instant corn masa flour); 8 tbsps butter, divided; 1/4 tsp McCormick Gourmet™ Sicilian Sea Salt; Cilantro leaves and thin strips of lemon peel (for garnish)

Arepas are lightly fried cornmeal rounds served throughout Latin America in both sweet and savory dishes. In this savory rendition, arepas are topped with sliced duck breast and a blueberry and Port sauce.

30m

PREP TIME

50m

COOK TIME

346

CALORIES

18

INGREDIENTS

Servings: 8

Ingredients

Spiced Duck
1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
1 teaspoon McCormick Gourmet™ Organic Ground Cardamom
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1 boneless duck breast half, with skin (about 1 pound)
Blueberry Port Sauce
1/2 cup blueberry jam or preserves
1/2 cup Port
1 tablespoon finely chopped onion
1/2 teaspoon McCormick Gourmet™ Organic Ground Cardamom
1/4 teaspoon McCormick® Coarse Ground Black Pepper
2 tablespoons butter
1 teaspoon lemon juice
Arepas
1/2 cup water
1/2 cup white cornmeal
1/2 cup masa harina (instant corn masa flour)
8 tablespoons butter, divided
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Cilantro leaves and thin strips of lemon peel (for garnish)

KEY PRODUCTS

INSTRUCTIONS

1 For the Spiced Duck, mix ancho chile pepper, cardamom, sea salt and pepper in small bowl. Score skin of duck with diagonal cuts. Rub both sides of duck breast with spice rub. Heat medium skillet on medium-low heat. Add duck breast, skin-side down. Cook 15 to 20 minutes or until some fat has melted and skin is browned. Turn duck breast; cook 8 to 11 minutes or until internal temperature reaches 135°F for medium-rare. Remove duck from skillet. Set aside.
2 Strain duck fat, reserving 2 tablespoons. Wipe skillet clean. Add reserved duck fat, blueberry jam, Port, onion, cardamom and pepper to skillet. Cook on medium heat 7 to 9 minutes or until reduced, stirring occasionally. Add butter; whisk until sauce is thickened. Whisk in lemon juice. With center part of cover removed to let steam escape, puree sauce in blender on high speed until smooth. Set aside.
3 For the Arepas, preheat oven to 350°F. Mix water, cornmeal, masa harina, 2 tablespoons of the butter, melted, and sea salt in medium bowl until well blended. Divide mixture into 8 portions. Form each into a ball then flatten into a disk, about 2 1/2-inches in diameter and 1/4-inch thick. Melt 3 tablespoons of the remaining butter in large nonstick skillet on medium heat. Add arepas; cook 5 to 6 minutes per side or until golden brown. Add remaining 3 tablespoons butter as necessary. Transfer arepas to parchment paper-lined baking pan. Bake 4 to 5 minutes or until cooked through.
4 To serve, slice duck breast into thin slices. Place 1 to 2 slices on each arepa. Top with Blueberry Port Sauce. Garnish with cilantro leaf and lemon peel.

TIPS AND TRICKS

Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas.