Chili-spiced Duck Breast Recipe
Blue corn & duck fat-infused tortilla, verde mole, pickled chayote slaw
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Duck Breast
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt, chili powder, and cumin.
- 2
- 3
Make Blue Corn Tortillas
In a bowl, mix blue corn masa harina with duck fat and chicken broth to form a dough. Divide into small balls and flatten into tortillas. Cook on a hot skillet for about 1-2 minutes on each side until cooked through.
- 4
Prepare Pickled Chayote Slaw
Julienne the chayote and red onion. In a bowl, mix with apple cider vinegar, salt, and pepper. Let sit for at least 10 minutes to pickle.
- 5
Assemble the Dish
Slice the duck breast and serve on blue corn tortillas topped with verde mole sauce and pickled chayote slaw.