Piquillo Peppers Stuffed with Smoked Duck Breast and Pistachios makes an alluring, enticing appetizer or main course with a full range of flavors that excite the palate. The Yellow Pepper Purée and Chimichurri add greatly to this wonderful dish.
As an appetizer, this recipe serves nine, and as an entree, it serves six very happy diners.

Piquillo Peppers Stuffed with Smoked Duck Breast and Pistachios
Recipe type: Main, Appetizer
Cuisine: Latin American
Serves: 9
  • 2 ounces pistachios, shelled
  • 3 ounces mango chutney
  • salt and pepper, to taste
  • 20 canned whole piquillo peppers, divided (2 reserved)
  • Chimichurri, for garnish
  • Yellow Pepper Purée, for garnish (recipe follows)
  • black sesame seeds, for garnish
  • clarified butter, for garnish
Yellow Pepper Purée
  • 2 Tablespoons olive oil
  • 2 Cups onion, chopped
  • 2 cloves garlic, minced
  • 1 pound peppers, yellow bell and remaining piquillo, mixed
  • 2 Cups chicken stock
  1. Remove fat from duck breast and render over low heat. When fat is rendered, finely chop breast meat. Reserve 1 tablespoon duck fat.
  2. In food processor, combine duck, pistachios, chutney, salt and pepper; mix until smooth. Transfer to pastry bag.
  3. Pat peppers dry; pipe duck mixture into piquillo peppers.
  4. Clarify the butter and add duck fat. Keep warm.
  5. Set two stuffed piquillos on a plate, open-end down.
  6. Garnish with Yellow Pepper Purée on the plate, 1 teaspoon Chimichurri on each plate, over the peppers, with butter sauce, optional and sesame seeds.
Yellow Pepper Purée
  1. Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then saute for 10 minutes. Add the chicken stock and two reserved piquillos.
  2. Bring to a boil before reducing heat to simmer, covered, until vegetables are very soft.
  3. Let cool then purée in a processor or blender.
Yellow Pepper Pureé May be stored for brief periods if refrigerated. Serve with broiled or steamed chicken, fish or use as a garnish.


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