Achiote-Spiced Duck Breast with...Achiote-Spiced Duck Breast with Pineapple-Habanero Gastrique

A refined interpretation of Al Pastor flavors featuring pan-seared duck breast, a sharp and spicy fruit reduction, and a fragrant cilantro-walnut pesto.

Ingredients

Cooking Instructions

1. 01

   Blend achiote paste, rehydrated guajillo chilies, and a splash of pineapple juice until smooth. Rub over the flesh side of the duck breasts and marinate for 30 minutes.

2. 02

   For the gastrique: In a small saucepan, caramelize the sugar over medium heat until a light amber. Deglaze with apple cider vinegar and the remaining pineapple juice. Add diced pineapple and habanero. Simmer until reduced to a thick, syrupy consistency. Season with salt.

3. 03

   For the pesto: Pulse cilantro, toasted walnuts, and garlic in a food processor. Slowly drizzle in olive oil until a smooth, vibrant green emulsion forms. Season with a pinch of sea salt.

4. 04

   Place duck breasts skin-side down in a cold, heavy-bottomed pan. Turn heat to medium-low to slowly render the fat. Once the skin is crispy and golden (approx. 8-10 mins), flip and sear the flesh side for 2-3 mins for medium-rare.

5. 05

   Remove duck from the pan and let it rest for at least 8 minutes before slicing into thin medallions.

6. 06

   To plate: Drag a generous spoonful of the pineapple gastrique across the plate. Arrange the duck slices on top, then dot with the cilantro-walnut pesto. Finish with a sprinkle of smoked sea salt.