This simple but elegant duck recipe comes from the chef at Thymus Restaurant (www.thymusrestaurant.com.ar) in the Palermo neighborhood of Buenos Aires. The recipe combines fresh ingredients, such as manioc and papaya, which are found in northern Argentina.
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Ingredients:
Main Dish
4 duck breasts
1 medium size manioc or yuca
Salt and pepper
Papaya Salad
1 small papaya or mango
1 small red onion
1 medium green chile pepper
1 lime (rind and juice)
Salt and pepper
4 tablespoons olive oil
1 tablespoon ground chile
Fresh cilantro
Directions:
Begin by making the salad a few hours before serving. Cut the onion into very fine pieces and set aside. Peel the papaya or mango and cut into small cubes. Do the same with the chile, removing the seeds and white inside ribs. Mix ingredients in a bowl and add the lime rind and juice, olive oil, salt, and pepper. Wait three to four hours to allow all the flavors to mix.
Next, peel and cut the manioc or yuca into approximately 1-1/2-inch (4-centimeter) pieces. Cook in abundant water, boiling until cooked. Drain, cool, and put the pieces between two pieces of cellophane or wax paper. Smash with a rolling pin, until you have a 1/10-inch- (3-millimeter-) thick sheet. The manioc’s or yuca’s own consistency will help the sheet keep its form. Remove the paper and cut into rectangles. Brown a bit in skillet with some butter and salt and pepper.
Prepare the duck by making some cross-shaped cuts in the skin. Place the duck in a skillet skin-side down. Cook at low flame until the fat melts and the skin is crispy. Turn over and turn up the flame to brown the other side briefly. Move duck to the oven and broil for ten minutes. Cut duck into slices and serve atop the manioc layers with salad.
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