Ancho-Glazed Duck Breast with...Ancho-Glazed Duck Breast with Sweet Potato Purée and Blackberry-Mezcal Gastrique

A luxurious harmony of pan-roasted duck breast glazed in ancho-honey, served over a velvety, masa-infused sweet potato purée and finished with a smoky blackberry-mezcal reduction.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, ensuring you do not cut into the flesh. Season generously with sea salt and half of the ancho chili powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to render the fat slowly for 12 to 15 minutes, until the skin is deeply golden and ultra-crispy.

3. 03

   Meanwhile, boil the sweet potatoes in salted water until fork-tender. Drain well, then transfer to a high-speed blender with the Mexican crema, butter, masa harina, and a splash of hot water. Blend until velvety smooth, and season with salt.

4. 04

   Flip the duck breasts and cook on the flesh side for 3 to 4 minutes for medium-rare. Remove from the skillet, brush the skin with a mixture of the honey and remaining ancho powder, and let rest on a warm board for 8 minutes.

5. 05

   Pour off all but 1 tablespoon of duck fat from the skillet. Over medium heat, add the grated piloncillo and sherry vinegar, stirring to dissolve. Toss in the blackberries and muddle them slightly with a spoon.

6. 06

   Deglaze the skillet with the mezcal, allowing the alcohol to cook off, then pour in the chicken stock. Simmer until the liquid reduces by half to a glossy, syrupy glaze. Strain through a fine-mesh sieve, discarding the solids.

7. 07

   To plate, swipe a generous spoonful of the warm sweet potato-masa purée across each dish. Slice the rested duck breasts and arrange over the purée. Drizzle the glossy blackberry-mezcal gastrique around, and garnish with micro-cilantro.