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

Smoked Duck with Mezquite, Chepil Masita and Mezcal Honey

2 h
Complex
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Strong dish made by Chef Rodolfo Castellanos winner of the Cook of the Year Competition 2010

Ingredients

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

    Preparation

    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.

    PRESENTATION

    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

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    2808
    kcal
    140%
    Carbohydrates
    200
    g
    67%
    Proteins
    72.1
    g
    144%
    Lipids
    194
    g
    299%
    Fiber
    23.2
    g
    46%
    Sugar
    89.3
    g
    99%
    Cholesterol
    424
    mg
    141%
    Esha
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