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

Smoked Duck with Mezquite, Chepil Masita and Mezcal Honey

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Main Dish made by Chef Rodolfo Castellanos winner of the 2010 Cook of the Year Contest


6 portions
  • 50 milliliters champagne vinegar
  • 200 milliliters Water
  • 300 grams sugar
  • 500 grams loquat, fresh
  • 20 milliliters aged mezcal
  • 50 grams parmesan cheese
  • 200 grams white onion
  • 1 1/2 liters chicken soup
  • 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 vegetal oil
  • 1 gram black pepper
  • 12 grams salt
  • 1 1/3 kilos duck breast
  • 20 grams baby carrot
  • 200 grams baby fennel
  • 200 grams shitake mushroom
  • 200 grams cambray 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 herb (sprouts), (decor)
  • 5 grams salt flower
  • 50 grams bean flower


To smoke the breast: we place a large piece of coal on the stove and let it burn until it is red hot, with the help of aluminum foil in a saucepan with a lid we put the hot coal and add the soaked mesquite shavings so that the smoke is more intense, we place the raw duck breasts and let them smoke with the mesquite smoke for three to five minutes. Once impregnated, we reserve them for final cooking.
For the chepil masita: sauté 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, add all the mixture well In a ratio of one polenta to four liquid, season well and cook over very low heat for 35 minutes. We clean the fresh chepiles well and fry them with a little garlic and onion, we blanch half and the other half in boiling water with a little spinach, cut the cooking with ice water, drain and reserve the two preparations, the sofrita and the bleached one. We blend the two mixtures well to achieve a chepil puree with an intense green, we pass through a strainer to discard the large pieces and fibers, season and reserve for presentation.
For the vegetables: blanch the peeled baby carrots and asparagus, glaze the onions and Japanese mushrooms, sauté them in the pan with a little minced garlic. We save the vegetables for last
For the mezcal and medlar honey: we make a simple syrup and the medlar into pieces, let the syrup cook and perfume it with the mezcal, season it well and add a touch of champagne vinegar to make the mixture bittersweet. We blend everything, strain it and reserve it for presentation. We left about four whole loquats without seeds for the final presentation.
For the duck sauce: we make a reduction of the port, a touch of mezcal and a little bit of champagne vinegar, once the ingredients are reduced we add the duck demiglace and let it cook until the desired consistency is obtained, season well and we can mount it at the end with a little butter to give it a little more shine.
For the candied sweetbreads: put the smoked duck fat with thyme, garlic and bay leaf in a saucepan with a lid, add the sweetbreads and let them cook for an hour in the oven at 150ºC until soft.
For the duck breast: we cook in the pan with almost no fat, we place it in the pan on the skin side so that all the excess fat from the skin comes out and forms a crispy skin, we cook it about ten minutes over very low heat and finish the cooking by turning the breast on the meat side for about three minutes off the heat. 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, the green chepil puree and the spinach. We incorporate it in an enveloping way and place the vegetables, the cut candied gizzards at the bottom of the plate

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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