Pan-Seared Duck Breast Al...Pan-Seared Duck Breast Al Pastor with Charred Pineapple Gel & Guajillo Jus

An elevated interpretation of traditional Al Pastor: succulent duck breast rendered to crisp perfection, accompanied by a bright pineapple-agar gel, smoky charred scallion purée, and a rich guajillo chilli reduction.

Ingredients

Cooking Instructions

1. 01

   In a blender, blend achiote paste, orange juice, lime juice, half the garlic, and Mexican oregano into a smooth marinade. Rub onto the flesh side of the scored duck breasts and let marinate at room temperature for 30 minutes.

2. 02

   To make the Pineapple Gel: In a small saucepan, combine pineapple juice and agar-agar. Bring to a rolling boil while whisking continuously, then boil for 1 minute. Pour into a shallow dish and refrigerate until completely set into a firm jelly. Transfer set gel into a high-speed blender and process until glossy and fluid. Transfer to a squeeze bottle.

3. 03

   To make the Guajillo Jus: Toast guajillo and ancho chilies in a dry pan over medium heat for 1-2 minutes until fragrant. Cover with hot duck stock and remaining garlic; let steep for 15 minutes. Blend mixture until smooth, strain through a fine-mesh chinois into a small saucepan, and reduce by half over medium heat. Whisk in cold butter to finish, and season with salt.

4. 04

   To make the Charred Onion Purée: Dry-char spring onions in a screaming-hot cast-iron skillet until well-blackened on all sides. Blend with a splash of water, a pinch of salt, and a squeeze of lime juice until smooth and vibrant.

5. 05

   Season the skin of the duck breasts lightly with kosher salt. Place skin-side down in a cold skillet, set heat to medium-low, and slowly render fat for 10-12 minutes until skin is deeply golden and crispy. Flip and sear flesh side for 2 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Rest duck on a wire rack for 8 minutes.

6. 06

   Plating: Carve duck breast into thick diagonal slices. Place a warm swoop of charred onion purée on each plate, neatly fan duck slices alongside, dot artfully with pineapple gel, and spoon glossy guajillo jus around the plate. Garnish with micro cilantro.