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Ancho-Glazed Duck Breast with...Ancho-Glazed Duck Breast with Pipian Rojo and Sweet Potato Purée

Name: Ancho-Glazed Duck Breast with Pipian Rojo and Sweet Potato Purée
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 2
Cuisine: Modern Mexican
Ingredients: 2 duck breasts (approx. 200g each), skin scored in a crosshatch pattern; 1/2 cup raw pumpkin seeds (pepitas); 2 dried guajillo chiles, stemmed and seeded; 2 plum tomatoes, halved; 2 garlic cloves; 1/2 white onion, chopped; 1 1/4 cups chicken stock, divided; 1 tbsp lard or neutral oil; 1 large sweet potato, peeled and cubed; 2 tbsp unsalted butter; 2 tbsp Mexican crema; 1 pinch ground Mexican cinnamon; 1 tbsp ancho chile powder; 2 tbsp mezcal; 2 tbsp agave nectar; 1 tbsp fresh lime juice; Micro cilantro for garnish

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Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

45 mins

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Cook Time

45 mins

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Difficulty

Hard

A sophisticated, Michelin-caliber reinterpretation of Mexican flavours featuring perfectly pan-seared duck breast glazed with rich ancho and mezcal, served over a velvety pumpkin seed pipian rojo and smooth sweet potato purée.

Modern MexicanHard

Ingredients

•2 duck breasts (approx. 200g each), skin scored in a crosshatch pattern

•1/2 cup raw pumpkin seeds (pepitas)

•2 dried guajillo chiles, stemmed and seeded

•2 plum tomatoes, halved

•2 garlic cloves

•1/2 white onion, chopped

•1 1/4 cups chicken stock, divided

•1 tbsp lard or neutral oil

•1 large sweet potato, peeled and cubed

•2 tbsp unsalted butter

•2 tbsp Mexican crema

•1 pinch ground Mexican cinnamon

•1 tbsp ancho chile powder

•2 tbsp mezcal

•2 tbsp agave nectar

•1 tbsp fresh lime juice

•Micro cilantro for garnish

Cooking Instructions

01
Prepare the Pipian Rojo: In a dry skillet over medium heat, toast the pumpkin seeds until puffed and fragrant, then set aside. In the same skillet, char the tomatoes, garlic, and onion until blackened in spots. Meanwhile, rehydrate the guajillo chiles in hot water for 10 minutes.
02
Blend the Pipian: In a high-speed blender, combine the toasted pumpkin seeds, charred tomatoes, garlic, onion, drained guajillo chiles, and 1 cup of chicken stock. Blend until completely smooth, then pass through a fine-mesh sieve.
03
Cook the Pipian: Heat the lard or neutral oil in a saucepan over medium heat. Pour in the strained sauce and simmer for 15 minutes, stirring frequently, until thickened and deep red. Season with salt to taste and keep warm.
04
Make the Sweet Potato Purée: Steam or boil the sweet potato cubes until completely tender (about 15 minutes). Drain well, then transfer to a clean blender along with the butter, Mexican crema, a pinch of cinnamon, and salt. Blend until silky smooth; keep warm.
05
Make the Ancho-Mezcal Glaze: In a small saucepan, whisk together the ancho chile powder, mezcal, agave nectar, lime juice, and the remaining 1/4 cup of chicken stock. Simmer over medium-low heat until reduced to a syrupy glaze (approx. 5-7 minutes).
06
Sear the Duck: Place the scored duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the fat (8-10 minutes) until the skin is deeply golden and crispy. Flip and cook the flesh side for 2-3 minutes for medium-rare. Remove from heat and let rest for 5 minutes.
07
Plate and Serve: Brush the rested duck breasts generously with the Ancho-Mezcal glaze, then slice. Spoon a pool of the warm Pipian Rojo onto each plate. Draw an elegant swipe of the Sweet Potato Purée alongside. Fan the sliced duck breast over the sauces. Garnish with additional toasted pumpkin seeds and fresh micro cilantro.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023