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
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.
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.
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.
Assemble the Dish
Slice the duck breast and serve on blue corn tortillas topped with verde mole sauce and pickled chayote slaw.