Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Hibiscus-Mezcal Gastrique and Chipotle Sweet Potato Purée

Crispy-skinned duck breast served over a velvety, smoky sweet potato purée, accented by a vibrant, tangy hibiscus and mezcal-infused reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat. Cook for 12-15 minutes, regularly pouring off the rendered fat, until the skin is deep golden and ultra-crispy.

3. 03

   Flip the duck and sear the flesh side for 3-4 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Transfer to a warm plate and let rest for 10 minutes before slicing.

4. 04

   While the duck cooks, boil the sweet potatoes in salted water until tender, about 15 minutes. Drain well and transfer to a high-speed blender. Add the chipotle pepper, adobo sauce, heavy cream, and 2 tablespoons of butter. Blend until completely smooth and velvety. Season with salt to taste and keep warm.

5. 05

   In a small saucepan, bring the chicken stock and dried hibiscus flowers to a boil. Remove from heat and let steep for 5 minutes. Strain the mixture, discarding the flowers, and reserve the deep red hibiscus liquid.

6. 06

   In another small saucepan, sauté the minced shallot in 1 tablespoon of the rendered duck fat over medium heat until translucent. Pour in the mezcal and let it flambé or simmer until reduced by half.

7. 07

   Add the agave nectar and the reserved hibiscus liquid to the mezcal. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid reduces to a syrupy, nappe consistency. Whisk in the remaining 1 tablespoon of cold butter to emulsify and add a glossy finish.

8. 08

   Slice the rested duck breast on a bias. To plate, paint a generous swoop of the chipotle sweet potato purée onto each plate. Fan the duck slices over the purée, drizzle with the hibiscus-mezcal gastrique, and garnish with fresh cilantro microgreens.