Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Recado Negro & Smoked Plantain Purée

An elevated Yucatecan-inspired dish featuring crispy duck breast crusted in recado negro, paired with velvety smoked plantain purée and a vibrant hibiscus-guajillo gastrique.

Ingredients

Cooking Instructions

1. 01

   To make the gastrique: In a small saucepan, steep dried hibiscus flowers and guajillo chiles in 1 cup of boiling water for 15 minutes. Strain the liquid into a clean saucepan, discarding solids. Stir in piloncillo and apple cider vinegar, then simmer over medium-low heat for 12-15 minutes until reduced to a glossy, light syrup.

2. 02

   For the plantain purée: Roast unpeeled plantains directly over an open gas flame or under a high broiler, turning frequently, until the skins are completely blackened and soft (about 10-12 minutes). Peel the warm plantains, transfer to a high-speed blender with butter, heavy cream, and a pinch of salt, and blend until silky. Pass through a fine mesh sieve (tamis) and keep warm.

3. 03

   Pat duck breasts dry. Rub the flesh side evenly with recado negro paste, keeping the skin clean. Season skin generously with sea salt.

4. 04

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to low-medium and slowly render the fat for 10-12 minutes until the skin becomes thin and golden-crisp. Pour off excess fat, flip the duck, and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare.

5. 05

   Transfer duck to a warm cutting board and let rest for 5 minutes. In the remaining duck fat in the skillet, quickly sear the baby corn over high heat until lightly blistered.

6. 06

   To plate: Swipe a generous spoon of smoked plantain purée across warmed plates. Thickly slice duck breast on an angle and arrange atop purée. Garnish with charred baby corn, pickled red onions, and micro cilantro. Finish with a drizzle of the hibiscus-guajillo gastrique around the plate.