Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mezcal-Hibiscus Glaze & Charred Tomatillo Crema

An elegant, Michelin-caliber interpretation of traditional Mexican flavors. Crispy-skinned, succulent duck breast paired with a vibrant, smoky-tart mezcal-hibiscus reduction, balanced by a velvety charred tomatillo-avocado crema.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, shallow crosshatch pattern, being careful not to cut into the meat. Season both sides generously with half of the kosher salt and the black pepper. Let rest at room temperature.

2. 02

   In a small saucepan, combine water, dried hibiscus flowers, grated piloncillo, and the cinnamon stick. Bring to a gentle boil, then lower heat and simmer for 10 minutes until the liquid reduces by half. Strain out the solids, returning the vibrant red liquid to the pan.

3. 03

   Stir the mezcal into the hibiscus reduction. Simmer on low heat for an additional 5-7 minutes until it reaches a glossy, syrupy glaze consistency. Remove from heat and keep warm.

4. 04

   Heat a dry cast-iron skillet over high heat. Char the tomatillos until blackened on all sides (about 6-8 minutes). Transfer the charred tomatillos to a high-speed blender along with the avocado, Mexican crema, lime juice, and remaining salt. Blend until ultra-smooth and transfer to a squeeze bottle.

5. 05

   Place the duck breasts skin-side down in a cold, clean skillet. Place over medium-low heat to slowly render the fat and achieve an ultra-crispy skin (about 8-10 minutes). Periodically pour off the rendered fat into a jar (save for future use).

6. 06

   Flip the duck breasts and cook for another 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from the skillet and let rest on a cutting board for 8 minutes before slicing.

7. 07

   To plate, swipe a generous ribbon of the charred tomatillo crema across each plate. Slice the duck breasts on a sharp bias and fan the slices over the crema. Artfully drizzle with the warm mezcal-hibiscus glaze, and garnish with delicate micro cilantro.