"Hoges in WA" wrote in message
...
Hi
I have a special guest coming for dinner tomorrow night and I've found a
recipe for Chilli & Orange Duck in one of my Mexican cook books.

I would appreciate some assistance from the knowledgeable with what I plan
to do.

First, the Chilli paste bit requires Achiote paste. I do not know what
that is as I can find descriptions of it but can't work out what makes it.
E.g. "a brick-red paste that imparts a red-yellow colour and a
citrus-saffron flavour".
Can anyone tell me what I could use instead if I can't find this. I must
admit I have never in my life seen it. It may not be important as the
recipe only asks for 2 teaspoons.

Second, can anyone suggest accompaniments for this? The picture in the
cookbook (I only have cookbooks with pictures) has the dish itself
surrounded by some of those fat black dried chillies and some halved
oranges, so it's not giving me any hints here. Potato chunks of some
kind? Some sort of Mexican rice dish?

I told this person that we would have Indian but then changed horses
midstream and have come unstuck a little with my change of plan. There is
ego at stake here!

Some suggestions would be welcomed.

Hoges in WA
PS - I done gone bought the duck and it's defrosting right now.

A great combination would be Mexican fried red rice and beans along with a
salsa made from fresh tomatoes, onion, garlic and whatever chile you can get
your hands on. Of course corn tortillas are essential. End up with a flan
for desert.