Duo of Duck: Confit...Duo of Duck: Confit 'Carnitas' & Seared Breast with Hibiscus-Mezcal Gastrique

A refined exploration of Mexican textures featuring slow-rendered duck leg and pan-seared breast, balanced by a smokey mezcal-hibiscus reduction and charred avocado silk.

Ingredients

Cooking Instructions

1. 01

   Season duck legs with salt and ancho chili; submerge in duck fat and slow-roast at 130°C (265°F) for 2.5 hours until the meat is falling off the bone.

2. 02

   While legs cook, prepare the gastrique by simmering hibiscus flowers, mezcal, agave, and cinnamon in 1 cup of water until reduced to a thick syrup. Strain and set aside.

3. 03

   Char the halved avocados on a grill or cast-iron pan until blackened. Scoop the flesh and blend with lime juice and a touch of water until a silky, smooth purée is achieved.

4. 04

   Score the skin of the duck breasts in a cross-hatch pattern. Place skin-side down in a cold skillet and gradually increase heat to medium to render the fat and achieve a golden, crispy skin.

5. 05

   Flip the breast and cook for 2-3 minutes until medium-rare (internal temp 54°C/130°F). Rest for 8 minutes before slicing.

6. 06

   Shred the warm duck leg meat and sear it quickly in a hot pan with a spoonful of duck fat until the edges are crispy (carnitas style).

7. 07

   Plate by creating a vibrant swipe of charred avocado silk, topping with a nest of crispy confit, and fanning the sliced breast alongside. Drizzle with the mezcal-hibiscus reduction and finish with sea salt.