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.