Duck Breast Carnitas with...Duck Breast Carnitas with Hibiscus-Mezcal Reduction

A sophisticated take on traditional carnitas, featuring tender duck breast confit, a smoky mezcal-infused hibiscus gastrique, and crunchy spiced pepitas.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat.

2. 02

   In a small heavy-bottomed pot, submerge the duck breasts in duck fat along with the cinnamon stick and orange zest. Cook over very low heat (confit) at 175°F (80°C) for 60 minutes until the meat is tender but not falling apart.

3. 03

   Prepare the reduction: Boil the hibiscus flowers in 1 cup of water for 10 minutes. Strain, discard the solids, and return the liquid to a small saucepan.

4. 04

   Add piloncillo and chipotle sauce to the hibiscus liquid. Reduce over medium heat until syrupy. Stir in the mezcal and simmer for an additional 2 minutes to emulsify the flavors.

5. 05

   In a dry skillet, toast the pepitas with a pinch of sea salt until they are puffed and fragrant. Set aside to cool.

6. 06

   Remove the duck from the fat. Heat a cold stainless steel pan over medium-high heat. Place the duck skin-side down and sear for 3-5 minutes until the fat is rendered and the skin is mahogany and ultra-crispy.

7. 07

   Allow the duck to rest for 5 minutes, then slice into thick, elegant medallions.

8. 08

   To plate: Draw a circle of hibiscus-mezcal reduction on the plate. Arrange the duck slices on top. Garnish with toasted pepitas, shaved radish, and micro-cilantro.