Ancho-Glazed Duck Breast with...Ancho-Glazed Duck Breast with Smoked Habanero Gastrique and Poblano Silk

Pan-roasted duck breast featuring crisp scored skin, served over a velvety charred poblano puree and drizzled with a rich smoked habanero and wild plum gastrique.

Ingredients

Cooking Instructions

1. 01

   Char the poblano peppers over an open flame until completely blackened. Transfer to a bowl, cover with film for 10 minutes, then peel off charred skin, stem, and seeds.

2. 02

   Puree roasted poblanos in a high-speed blender with heavy cream, half the butter, minced garlic, and salt until completely silk-smooth. Pass through a fine chinois strainer and keep warm.

3. 03

   In a small saucepan, sauté minced shallot until translucent. Add plum preserves, sherry vinegar, and the halved habanero pepper. Simmer over low heat for 8-10 minutes until glossy and infused with heat. Remove habanero and whisk in remaining cold butter to mount the gastrique.

4. 04

   Score the fat layer of the duck breasts in a tight cross-hatch pattern without cutting into the meat. Season generously with sea salt, ground ancho chili, and crushed Sichuan peppercorns.

5. 05

   Place duck breasts skin-side down in a cold, heavy-bottomed skillet over low-medium heat. Render fat slowly for 10-12 minutes until skin is deeply golden and crispy.

6. 06

   Flip duck breasts and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Remove from heat and rest on a warm board for 7 minutes.

7. 07

   To plate: Swoosh the vibrant poblano silk puree across warm plates. Slice duck breasts against the grain and fan over the puree. Spoon the glossy spicy habanero-plum gastrique over the meat and finish with flaky sea salt.