C&C Outfitters - Caza Menor en Argentina

The asado is the most popular social gathering in Argentina and no weekend is truly complete without it. It’s a celebration of seared meat and flame, filled with good times and liberally doused with Malbec and Fernet and coke.

Traditionally the vast grassy plains (la pampa) which extend outwards for hundreds of miles from Buenos Aires have gifted the surrounding communities with an impressive abundance of top quality beef. The cows and horses that thrived on these very plains gave birth to the gaucho culture where the open fire was the only cooking option and meat the only dependable source of food.

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Ingredients

500g pastry dough (in Argentina you can buy pre-made discs – tapas para empanadas – if you don’t want to make the dough by hand.)
Egg yolk for brushing the tops of the empanadas
1kg beef
500g onion
300g boiled potatoes
3 hardboiled eggs
250g spring onion
1 tablespoon cumin
1 tablespoon red chilli powder (less if you don’t like it spicy)
1 tablespoon paprika
Olive oil
Warm water
Salt to taste

Preparation

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Ingredients

4 duck breasts halves, filleted from the bone
1 Tbsp. brown sugar
1 Tbsp. Kosher salt
2 tsp. black pepper
Canola oil

Glaze
2 Tbsp. olive oil
1 small onion, sliced thin
½ cup port or bold red wine
1 cup Saskatoon berries
½ cup duck (or chicken) stock
1 Tbsp. butter

Directions

With a sharp knife, score the skin of the duck breasts, being careful not to slice into the meat. In a small bowl, whisk together the brown sugar, salt, and pepper. Rub this mixture into both sides of the duck breasts and let rest for 30 minutes.

Set a cast-iron pan or other heavy skillet over medium-high heat. Add a little bit of canola oil to the pan to coat it and when it just reaches the smoking point, add the duck breasts skin side down. Let the breasts sear until the skin is crisp, about 3 to 5 minutes. Turn and sear the other side for a minute or so. Be careful not to overcook the breasts. You want them medium-rare. Remove to a warmed plate and tent with foil.

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