Duck Breast al Pastor...Duck Breast al Pastor with Charred Pineapple Gel and Masa Tuile

Pan-seared duck breast glazed with rich guajillo-achiote adobo, served alongside a smoky charred pineapple fluid gel, vibrant cilantro oil, and a delicate blue corn masa tuile.

Ingredients

Cooking Instructions

1. 01

   Toast dried guajillo and ancho chiles in a dry skillet for 1 minute until fragrant. Rehydrate in hot water for 15 minutes, then blend until smooth with achiote paste, orange juice, cider vinegar, oregano, salt, and garlic to form the al pastor adobo.

2. 02

   Score the fat layer of the duck breasts in a crosshatch pattern. Coat the flesh side with 2 tablespoons of the adobo marinade and let marinate for 30 minutes at room temperature.

3. 03

   For the Charred Pineapple Gel: Grill pineapple rings over high heat until well charred on both sides. Blend until completely smooth, strain through a fine-mesh sieve into a saucepan, measure 200ml of juice, whisk in agar-agar, bring to a boil for 1 minute, then pour into a container to set in the fridge. Once firm, blend high-speed into a glossy fluid gel and transfer to a squeeze bottle.

4. 04

   For the Cilantro Oil: Blanch fresh cilantro in boiling salted water for 10 seconds, plunge immediately into ice water, squeeze out all moisture, and blend on high with 3/4 cup neutral oil for 2 minutes. Strain through a coffee filter or cheesecloth.

5. 05

   For the Blue Corn Masa Tuile: Whisk blue corn masa harina with 150ml water, 20ml oil, and a pinch of salt until a thin, runny batter forms. Pour small spoonfuls onto a hot, dry non-stick skillet to form delicate lace crisp tuiles. Set aside on paper towels.

6. 06

   Cook the Duck: Place duck breasts skin-side down in a cold stainless steel pan over medium-low heat to slowly render the fat, about 8-10 minutes until golden and crispy. Flip, glaze skin with remaining adobo, and cook 2-3 minutes until internal temperature reaches 132°F (55°C) for medium-rare. Rest for 7 minutes.

7. 07

   Plating: Slice duck breast thinly against the grain. Arc sliced duck on warm plates, pipe dots of charred pineapple gel around, drizzle with vibrant green cilantro oil, and crown with blue corn masa tuiles and micro cilantro.