To smoke the breast: place a large piece of charcoal on the stove and let it burn until glowing red. Using aluminum foil in a pot with a lid, put the hot charcoal and add soaked mezquite chips to intensify the smoke. Place the raw duck breasts and let them smoke with the mezquite smoke for three to five minutes. Once infused, set them aside for final cooking.
For the chepil dough: sauté finely chopped white onion in a pot until transparent, then add chicken broth and bring to a boil. Gradually incorporate the polenta while whisking, mixing well in a ratio of one part polenta to four parts liquid. Season well and let it cook on very low heat for 35 minutes. Clean the fresh chepiles thoroughly and sauté them with a bit of garlic and onion; half of them will be sautéed and the other half blanched in boiling water with some spinach. Stop the cooking with cold water, drain, and set aside both preparations, the sautéed and the blanched. Blend both mixtures well to achieve an intense green chepil puree, strain to discard large pieces and fibers, season, and reserve for plating.
For the vegetables: blanch peeled baby carrots and asparagus, glaze the pearl onions, and sauté the Japanese mushrooms in the pan with a bit of chopped garlic. Reserve the vegetables for the final presentation.
For the mezcal and loquat honey: make a simple syrup and add chopped loquat, letting the syrup cook and infusing it with mezcal. Season well and add a touch of champagne vinegar to balance the sweetness and acidity. Blend everything, strain, and reserve for presentation. Leave four whole seedless loquats for the final presentation.
For the duck sauce: we make a reduction of port, a touch of mezcal, and a little champagne vinegar. Once the ingredients are reduced, we add the duck demiglace and let it cook until we achieve the desired consistency, seasoning well and finishing with a little butter for extra shine.
For the confit sweetbreads: place smoked duck fat with thyme, garlic, and bay leaf in a pot with a lid. Add the sweetbreads and let them cook for one hour in the oven at 150ºC until tender.
For the duck breast: cook in a pan with almost no fat, placing it skin-side down to render the excess fat and create a crispy skin. Cook for about ten minutes on very low heat, then finish cooking by flipping the breast meat-side down for about three minutes off the heat. You can add aromatic herbs like garlic, thyme, and marjoram.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?