Taos Pueblo native and flute player Robert Mirabal, awarded the 2008 Grammy for Best Native American album of the year, brings his "Pueblo Christmas" show to the intimate setting of Canyon Road's El Farol, one of Santa Fe's oldest restaurant-bars.

The Spanish-themed buffet dinner includes aguacate (crispy-fried avocado), gambas ajillo (sautéed garlic shrimp), alcachofas (grilled artichokes), puerco asado (grilled marinated pork loin) and paella, with pato navidad (roasted duck leg with port reduction and figs) and salmon as entrées. Chocolate tort and flan carmelo are the desserts of the evening.

For those who cannot attend, but would like a taste of the evening, David Salazar, owner of El Farol, shares this recipe for the holiday duck dish.



PATO NAVIDAD

(Serves 8)

8 (12-ounce) duck legs/shoulders

2 large yellow onions

6 carrots

2 stalks celery

1 pound dried figs

32 ounces port wine

48 ounces chicken stock

Baked sweet potatoes, for serving

Sautéed greens, for serving

Chop onions, carrots and celery and place in bottom of deep baking dish large enough to hold all duck pieces. Arrange duck in dish over vegetables and pour in chicken stock. Bake at 250 degrees for 4 hours.

Chop figs into tiny pieces. Mix with cooking port and simmer for 1/2 hour.

When duck is done, pour fig-port sauce over duck. Serve sauced duck over cooked sweet potatoes and sautéed greens.