Roast Duck with Chile

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1 roast duck
1/4 cup vegetable oil
8 cloves garlic, chopped
10 shallots, chopped
1 stalk fresh lemongrass, finely chopped
1 stalk fresh Chinese parsley roots, chopped
1 tsp cornstarch
1/4 cup cold water
20-30 large dried red chile peppers, soaked, drained, and seeded
2 to 4 Tbs fish sauce
1 tsp soy sauce
2 to 3 Tbs brown sugar or honey
Chinese parsley sprigs for garnish

Instructions:

Cut duck into serving pieces. In a skillet, heat oil. Add garlic, shallots, lemongrass, and Chinese parsley roots and cook until light brown. Combine conrstarch and water. Blend to make a smooth paste. Stir duck, red chile peppers, fish sauce, soy sauce, cornstarch mixture,and brown sugar into duck. Reduce heat to medium and cook for 10 minutes. Garnish with Chinese parsley. Serve hot with steamed rice.

Serves 4-6.

From recipehound.com