Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Hibiscus-Mezcal Glaze and Smoked Sweet Potato Purée

Crispy-skinned duck breast served over a velvety, smoked sweet potato purée, balanced with a vibrant, complex hibiscus and artisanal mezcal reduction.

Ingredients

Cooking Instructions

1. 01

   For the purée: Boil the cubed sweet potatoes in salted water until fork-tender, about 15 minutes. Drain thoroughly. Blend in a high-speed blender with the heavy cream, 2 tablespoons of chilled butter, chipotle powder, and smoked sea salt until completely smooth. Pass through a fine-mesh chinois for a silky texture, cover, and keep warm.

2. 02

   For the glaze base: In a small saucepan, combine the chicken stock, dried hibiscus flowers, grated piloncillo, cinnamon stick, and star anise. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until liquid is infused and reduced by half. Strain the liquid into a clean bowl, discarding the solids.

3. 03

   For the glaze finish: Return the strained hibiscus liquid to the pan, pour in the mezcal, and simmer over low heat for 8-10 minutes until it thickens into a syrup-like consistency. Remove from heat and whisk in the remaining 2 tablespoons of cold butter to emulsify, creating a glossy, rich glaze. Season with a pinch of salt and keep warm.

4. 04

   For the duck: Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with kosher salt. Place the breasts skin-side down in a cold, dry skillet.

5. 05

   Turn the heat to medium-low. Render the duck fat slowly, pouring off excess fat as it accumulates, until the skin is deeply golden and shatteringly crisp (about 10-12 minutes). Flip the breasts and cook flesh-side down for an additional 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from pan and let rest for 8 minutes before slicing.

6. 06

   For the scallions: Wipe most of the duck fat from the pan, leaving about 1 tablespoon. Turn heat to high and sear the baby scallions for 2-3 minutes until charred on the outside but tender on the inside.

7. 07

   To assemble: Spread a generous swoosh of the warm smoked sweet potato purée across each plate. Thinly slice the rested duck breast and fan it over the purée. Drizzle the warm hibiscus-mezcal glaze over the duck. Garnish with the charred scallions and a delicate scatter of micro-cilantro.