Confit Duck Leg with...Confit Duck Leg with Hibiscus-Mezcal Gastrique and Parsnip Silk

A sophisticated elevation of traditional carnitas: tender duck confit paired with a smoky-floral mezcal reduction and velvet-smooth parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Cure the duck legs with salt, black pepper, and crushed cinnamon for 2 hours, then rinse and pat dry.

2. 02

   Submerge duck legs in rendered duck fat in a heavy-bottomed oven-proof pot. Confit at 130°C (265°F) for 3 hours until the meat is falling off the bone.

3. 03

   Prepare the gastrique: Simmer hibiscus flowers, piloncillo, and mezcal with 200ml of water. Reduce until the liquid reaches a thick, syrupy consistency. Strain through a chinois.

4. 04

   Boil parsnips in a mixture of salted water and heavy cream until tender. Blend in a high-speed blender until perfectly smooth (silk texture); season with salt.

5. 05

   Remove duck from fat. In a scorching hot cast-iron pan, sear the duck legs skin-side down until the skin is mahogany and extremely crisp.

6. 06

   Plating: Spoon a generous circle of parsnip silk onto the plate. Place the duck leg in the center. Drizzle the hibiscus-mezcal gastrique around the duck and garnish with toasted pepitas and micro-cilantro.