Pato en Glaseado de...Pato en Glaseado de Hibisco y Mezcal

Pan-seared duck breast cooked to medium-rare, served over a silky spiced sweet potato purée, finished with a deeply aromatic hibiscus and smoky mezcal reduction.

Ingredients

Cooking Instructions

1. 01

   For the sweet potato purée: Boil the cubed sweet potatoes in salted water until completely fork-tender, about 15 minutes. Drain thoroughly.

2. 02

   Transfer hot sweet potatoes to a high-powered blender. Add the Mexican crema, butter, chipotle powder, and a pinch of salt. Blend on high speed until completely smooth and velvety. Keep warm in a siphon or a covered pot over low heat.

3. 03

   For the hibiscus-mezcal glaze: In a saucepan, combine dried hibiscus flowers, 2 cups of water, piloncillo, cinnamon stick, and star anise. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the liquid into a clean pan, discarding the solids.

4. 04

   Add the mezcal to the strained hibiscus liquid. Simmer over medium-low heat until the mixture reduces to a glossy, syrupy glaze that coats the back of a spoon. Season with a tiny pinch of salt and set aside.

5. 05

   For the duck: Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with flaky sea salt.

6. 06

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat. Slowly render the fat for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is deeply golden and extremely crispy.

7. 07

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

8. 08

   To serve: Spoon a generous pool of the warm sweet potato purée onto the center of each plate. Slice the duck breasts at an angle and fan them over the purée. Drizzle the vibrant magenta hibiscus-mezcal glaze artfully around and over the duck. Garnish with toasted pepitas and micro-coriander.