Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Hibiscus-Mezcal Glaze & Sweet Potato Purée

A sophisticated, Michelin-caliber interpretation of Mexican flavors featuring perfectly rendered duck breast, a smoky-tart hibiscus glaze, silky sweet potato purée, and crunchy puffed hominy.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and black pepper; set aside at room temperature for 15 minutes.

2. 02

   In a small saucepan, combine the chicken stock, dried hibiscus flowers, ancho chili, grated piloncillo, and Mexican cinnamon stick. Bring to a boil, then reduce heat and simmer for 15 minutes until the chili is completely soft and the liquid is infused. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract all juices.

3. 03

   Return the strained liquid to the saucepan, stir in the mezcal, and simmer over medium-low heat until reduced to a glossy, syrupy glaze. Whisk in 1 tablespoon of cold unsalted butter to emulsify and add shine. Keep warm.

4. 04

   For the purée, blend the roasted sweet potato flesh with the Mexican crema and remaining 1 tablespoon of butter in a high-powered blender until completely smooth and velvety. Season to taste with salt.

5. 05

   In a small skillet, heat a thin layer of oil over medium-high heat. Fry the thoroughly dried hominy until puffed and crispy (about 3-4 minutes). Drain on paper towels and season immediately with salt.

6. 06

   Place the duck breasts, skin-side down, in a cold, dry skillet. Place over medium-low heat to slowly render the fat, about 8-10 minutes, pouring off excess fat as it accumulates, until the skin is deeply golden and shatter-crisp. Flip and sear the meat side for 2-3 minutes for medium-rare. Rest for 5 minutes, then slice.

7. 07

   To serve, spoon a generous swoosh of sweet potato purée onto the plate. Fan the sliced duck breast over the purée, drizzle elegantly with the hibiscus-mezcal glaze, and garnish with crispy hominy, micro-cilantro, and edible flowers.