Duck Confit Carnitas with...Duck Confit Carnitas with Blackberry-Ancho Gastrique & Sweet Corn Purée

A luxurious Michelin-star interpretation of classic Mexican carnitas, featuring crispy-skinned, melt-in-the-mouth duck confit, a tart-smoky gastrique, and a silky, sweet nixtamal-inspired corn purée.

Ingredients

Cooking Instructions

1. 01

   Rub the duck legs thoroughly with sea salt and Mexican oregano. Cover and let cure in the refrigerator for 1 hour. Rinse the salt off completely and pat the legs dry with paper towels.

2. 02

   Preheat the oven to 225°F (110°C). Submerge the duck legs in melted duck fat in a small Dutch oven. Add the cinnamon stick, smashed garlic, and orange peel. Cover tightly and bake for 2.5 to 3 hours until the meat is extremely tender and easily pulls away from the bone.

3. 03

   While the duck cooks, prepare the Sweet Corn Purée: Melt butter in a saucepan over medium heat. Sauté the minced onion until translucent. Add the corn kernels and heavy cream, simmer for 10 minutes until soft. Transfer to a high-speed blender, process until ultra-smooth, strain through a fine-mesh chinois, and season with salt to taste.

4. 04

   For the Blackberry-Ancho Gastrique: Rehydrate the chopped ancho chile in a little hot water for 10 minutes, then drain. In a small saucepan, combine the drained chile, fresh blackberries, grated piloncillo, sherry vinegar, and chicken stock. Simmer over medium-low heat for 15 minutes until the blackberries break down and reduce to a syrupy glaze. Blend, pass through a fine sieve, and set aside.

5. 05

   Gently remove the duck legs from the fat. Shred the meat into large, elegant flakes, discarding the bones and skin. Heat 2 tablespoons of the reserved duck fat in a cast-iron skillet over high heat. Sear the duck meat rapidly for 2 minutes to achieve crispy, caramelized edges while keeping the interior moist.

6. 06

   To serve, spoon a generous pool of warm Sweet Corn Purée onto the center of each plate. Arrange the crispy duck carnitas elegantly on top. Artfully drizzle the Blackberry-Ancho Gastrique around the dish. Garnish with radish slices and micro cilantro.