Name: Smoked Duck with Mezquite, Chepil Dough, and Mezcal Honey
Prep time: 120 min
Yield: 6
Cuisine: Internacional
Ingredients: 50 milliliters champagne vinegar; 200 milliliters water; 300 grams sugar; 500 grams loquat, fresh; 20 milliliters Mezcal reposado; 50 grams Parmesan cheese; 200 grams white onion; 1 1/2 liters chicken broth; 100 grams butter; 400 grams polenta; 300 grams spinach; 500 grams longbeak rattlebox, fresh; 1 gram marjoram; 11 grams garlic; 2 grams thyme; 100 milliliters vegetable oil; 1 gram pepper; 12 grams salt; 1 1/3 kilos duck breast; 20 grams baby carrot; 200 grams baby fennel; 200 grams shiitake mushroom; 200 grams green onion; 200 grams asparagus; 5 grams parsley; 250 grams duck gizzard; 500 grams duck fat; 1 gram bay; 1 kilo duck bone; 500 grams carrot

Preparation

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.

Smoked Duck with Mezquite, Chepil Dough, and Mezcal Honey

Ingredients

Preparation

Nutritional information

Presentation

Smoked Duck with Mezquite, Chepil Dough, and Mezcal Honey

Ingredients

Preparation

Nutritional information

Presentation

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