New Mexico Style Roast Duck
With Salsa Verde
“The goal of my so-called mission is to show people a way to create satisfying meals with a minimum of effort and time…I think there’s a level of satisfaction and pride that comes from preparing a meal for yourself and your family and friends – even if it is helped along by pre-made ingredients,” Chef Nancy Silverton.
I’ve been a fan of her book “A Twist of the Wrist – Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes” since it came out in 2007. Of course we enjoy and cherish all our recipes made from scratch, but sometimes a quick, easy, and flavorful meal is in order.
This New Mexico Style Roast Duck recipe is an example of the Chef’s philosophy: I roast a precooked half-duck to crispy skin perfection in 25 minutes, and pair it with a Hatch New Mexico Salsa Verde from a jar.
The richness of duck meat can stand up to bold flavors, and the contrast between the savory duck and the heat of a spicy sauce creates a delicious harmony. Salsa verde complements the natural flavors of the duck while adding an extra layer of complexity. It’s fast, and effortless, and fabulous… I’m confident Chef Nancy Silverton would agree.
Roast Duck with Salsa Verde Recipe
Roast Half Duck
- Maple Leaf Farms roast half ducks (precooked and partially de-boned)
- olive oil
- sea salt and fresh ground pepper
Preheat oven to 400°F. Place ducks in a shallow roasting pan, skin-side-up. Let ducks sit at room temperature for 30 minutes. Brush the skin with olive oil, season with salt and pepper. Roast for 25 minutes until the duck meat is hot and the skin is extra crispy.
Salsa Verde
This creamy and spicy Jalapeño Salsa Verde is inspired by traditional Mexican salsa taquera. It is made with roasted green jalapeños, avocado oil, lime juice, onion, salt, roasted chicken base, and garlic. Here, the hot salsa is swirled with cooling Mexican crema.
To Plate the Duck
- salsa verde
- mexican crema
- roast half duck
- sesame seeds
- red jalapeño, sliced thin
- shallot, sliced into thin little rings
- parsley
- edible flower petals
- cooked white rice
Ladle room temperature salsa verde onto a platter. Swirl Mexican crema into the salsa. Place hot roast duck in the center. Sprinkle with sesame seeds. Garnish with red jalapeño, shallot, parsley, and optional flower petals. Serve rice on the side (here in a pyramid mold). Rice is great with the salsa verde too.
Baked Pinto Beans with Salsa Verde and Melty Cheese
Here’s another quick, easy, and flavorful way to use the salsa verde with New Mexico flair:
- 1 can low-sodium pinto beans, rinsed and drained
- salsa verde
- melty mexican cheese
- fresh ground black pepper
- cilantro, rough chopped
Mix pinto beans with salsa verde. Pour into to a casserole dish. Add plenty hunks of melty Mexican cheese (such as Oaxaca or Chihuahua). Grind black pepper on top. Bake at 350°F for about 15 minutes until everything is hot and bubbly. Top with cilantro.
More Duck
More Nancy Silverton “Twist of the Wrist”
Seared Beef Filet with (canned) White Beans and (jarred) Black Olive Tapenade