Pan-Seared Duck Magret with...Pan-Seared Duck Magret with Pipian Rojo and Mezcal-Macerated Cherries

A sophisticated Michelin-style dish featuring perfectly rendered duck breast served over a velvety roasted pumpkin seed and chile sauce, finished with the smoky brightness of mezcal-infused cherries.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides with smoked sea salt and black pepper.

2. 02

   In a dry skillet, toast the guajillo and ancho chiles for 30 seconds per side until fragrant. Submerge them in boiling water for 15 minutes to rehydrate.

3. 03

   In a small bowl, macerate the halved cherries with mezcal and agave nectar. Set aside to infuse.

4. 04

   In a high-speed blender, combine the soaked chiles, toasted pepitas, peeled roasted garlic, cinnamon, and chicken broth. Blend until completely smooth.

5. 05

   Pass the sauce through a fine-mesh chinois into a saucepan. Simmer over low heat, stirring in the Mexican chocolate, until the sauce thickens to a coating consistency. Keep warm.

6. 06

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low to slowly render the fat. Cook for 8-10 minutes, spooning out excess fat, until the skin is deep gold and crispy.

7. 07

   Flip the duck and cook for an additional 2-3 minutes for medium-rare (internal temp 130°F/54°C). Transfer to a warm plate and rest for 7 minutes.

8. 08

   To plate, spread a generous circle of Pipian Rojo on each plate. Slice the duck Magret against the grain and fan over the sauce. Garnish with the mezcal cherries and a few extra toasted pepitas.