1 Photos
Select File

Validate Cancel
Recipe of Smoked Duck with Mezquite, Chepil Masita and Mezcal Honey

Smoked Duck with Mezquite, Chepil Masita and Mezcal Honey

Super List
Upload a picture
To print
Strong dish made by Chef Rodolfo Castellanos winner of the Cook of the Year Competition 2010


6 portions
  • 50 milliliters champagne vinegar
  • 200 milliliters Water
  • 300 grams sugar
  • 500 grams medlar, cool
  • 20 milliliters mezcal
  • 50 grams parmesan cheese
  • 200 grams white onion
  • 1 1/2 liters chicken soup
  • 100 grams butter
  • 400 grams Corn polenta
  • 300 grams spinach
  • 500 grams chepil leaf, cool
  • 1 gram marjoram
  • 11 grams garlic
  • 2 grams thyme
  • 100 milliliters vegetal oil
  • 1 gram black pepper
  • 12 grams salt
  • 200 grams Mezquite (chips)
  • 250 grams carbon
  • 1 1/3 kilos duck breast
  • 20 grams baby carrot
  • 200 grams baby fennel
  • 200 grams shitake mushroom
  • 200 grams spring onion
  • 200 grams asparagus
  • 5 grams parsley
  • 250 grams duck gizzard
  • 500 grams duck fat
  • 1 gram bay (laurel)
  • 1 kilo duck bone
  • 500 grams carrot
  • 750 grams white onion
  • 500 grams celery
  • 500 grams leek
  • 100 grams Tomato paste
  • 150 milliliters Red wine
  • 200 milliliters Port wine
  • 20 grams butter
  • 20 milliliters champagne vinegar
  • 50 grams Micro herbs, (decor)
  • 5 grams flower of salt
  • 50 grams bean flower


To smoke the breast: put a large piece of charcoal on the stove and let it burn until it is red hot, with the help of aluminum foil in a saucepan with lid put the hot coal and we add the soaked mesquite chips so that smoked is more intense, we place raw duck breasts and let them smoke with mesquite smoke for three to five minutes. Once impregnated, we reserve them for final cooking.
For the masita del chepil: fry the finely chopped white onion in a saucepan, once transparent, add the chicken broth and let it boil, add the polenta in the form of rain and with the help of a balloon, we incorporate all the mixture well in a ratio of one polenta to four of liquid, season well and let it cook over low heat for 35 minutes. We clean the fresh chepiles and fry them with a little garlic and onion, half and the other half we whiten in boiling water with a little spinach, cut the cooking with ice water, drain and reserve the two preparations, the sofrita and the bleached. Blend well the two mixes to achieve a puree of chepil with an intense green, we passed through a sieve to discard the large pieces and fibers, season and reserve for presentation.
For the vegetables: whiten the peeled baby carrots and the asparagus, glaze the onions and the Japanese mushrooms sauté them in the pan with a little chopped garlic . We reserve the vegetables for the end
For the honey of mezcal and medlar: we make a simple syrup and the loquat in pieces, we let the syrup cook and we perfumed it with the mezcal, we season it well and we add a touch of champagne vinegar so that the mixture is bittersweet. We liquify everything, we strain it and we reserve it for the presentation. We leave about four whole medlars without seed for the final presentation.
For the sauce of duck: we make a reduction of the porto, a touch of mezcal and a little bit of champagne vinegar, once the ingredients are reduced we add the demiglace of duck and let it cook until obtaining the desired consistency, season well and we can mount it at the end with a little bit of butter to give it a little more shine.
For candied gizzards: put the fat of smoked duck with thyme, garlic and bay leaf in a casserole with lid, we add the gizzards and let them cook for one hour in the oven at 150ºC until they are soft.
For the duck breast: we cook in the pan with almost no fat, place it in the pan on the side of the skin with the desire that all the excess fat from the skin comes out and form a crispy skin, we cook about ten minutes at very low heat and finish the cooking by turning the breast on the side of the meat for about three minutes out of the fire. We can add aromatic herbs such as garlic, thyme and marjoram.


For the final presentation: we mix the polenta with a little butter, Parmesan cheese, green mashed chepil and spinach. We incorporate it in an enveloping way and place at the bottom of the plate the vegetables, the candied gizzards cut

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.