Pan-Seared Duck Breast 'Al...Pan-Seared Duck Breast 'Al Pastor' with Compressed Mezcal Pineapple & Smoked Avocado Silk

An elevated fine-dining interpretation of classic Al Pastor flavors, featuring spice-marinated crispy duck breast, vacuum-compressed mezcal pineapple, velvet smoked avocado purée, and a glossy guajillo jus.

Ingredients

Cooking Instructions

1. 01

   Toast guajillo and ancho chiles lightly in a dry skillet for 1 minute, then steep in boiling water for 15 minutes until softened.

2. 02

   Blend hydrated chiles, achiote paste, 1 tbsp mezcal, apple cider vinegar, roasted garlic, oregano, cumin, and 2 tbsp soaking water into a smooth marinade. Pass through a fine-mesh sieve.

3. 03

   Vacuum seal pineapple ribbons with 1 tbsp mezcal and 1 tbsp lime juice at full vacuum to compress (or marinate tightly sealed in a glass jar for 2 hours).

4. 04

   Lightly smoke pitted avocado halves using a stovetop smoker or smoking gun with applewood chips for 10 minutes. Blend until ultra-smooth with remaining lime juice, 2 tbsp ice water, and salt. Transfer to a squeeze bottle.

5. 05

   Score duck breast skin in a fine crosshatch pattern without cutting into flesh. Rub meat side with half the pastor marinade, leaving the skin clean.

6. 06

   Place duck skin-side down in a cold, heavy-bottom skillet. Heat over medium-low to slowly render skin until deep golden and crispy (12-14 mins). Flip and cook for 2-3 mins until medium-rare (130°F / 54°C). Rest for 8 minutes.

7. 07

   Pour off excess fat from pan, deglaze with duck stock and remaining pastor marinade base. Simmer until reduced by half, then whisk in cold butter off the heat to create a glossy jus.

8. 08

   Slice duck breast against the grain. Plate with dots of smoked avocado silk, folded compressed pineapple ribbons, a drizzle of reduction jus, micro cilantro, and Maldon sea salt.