Duck Confit Carnitas with...Duck Confit Carnitas with Mole Negro & Heirloom Masa Crisp

Crispy cured duck leg confit resting on a velvet-smooth Oaxacan Mole Negro, complemented by charred heirloom golden corn puree and pickled hibiscus-shallot petals.

Ingredients

Cooking Instructions

1. 01

   Cure duck legs with sea salt and Mexican cinnamon overnight, then submerge in duck fat and slow-confit at 120°C (250°F) for 2.5 hours until extremely tender.

2. 02

   Toast Mulato, Pasilla, and Ancho chiles dry in a hot skillet until fragrant, then rehydrate in warm water for 20 minutes.

3. 03

   Blend rehydrated chiles with toasted sesame, cinnamon, dark chocolate, and soaking liquid until silky; simmer mole over low heat for 30 minutes, seasoning with sea salt.

4. 04

   Char heirloom corn kernels in a dry cast-iron skillet until blistered, then blend with heavy cream, butter, and salt until completely smooth; pass through a fine-mesh chinois.

5. 05

   Prepare pickled petals by simmering dried hibiscus in apple cider vinegar, water, and sugar, then pouring the hot liquor over shallot petals; let steep for 30 minutes.

6. 06

   Mix masa harina with warm water and salt to form a smooth dough, press thin between parchment paper, and flash-fry in high-heat oil to create delicate blue masa crisps.

7. 07

   Crispen duck confit skin-side down in a hot pan until golden brown, then gently flake the meat.

8. 08

   Plate by drawing a swoosh of Mole Negro, dotting with charred corn puree, placing crispy duck confit, and garnishing with masa crisps, pickled shallots, micro cilantro, and toasted sesame seeds.