Magret al Mezcal Amores

From Executive Chef Guillermo Carmona of the Velas Vallarta Resort in Mexico, a recipe for Magret al Mezcal Amores; duck breast marinated in Mezcal, and topped with fruit, candied carrots, and dried raspberries and figs.

Magret al Mezcal Amores

Prep Time

-  

Cook Time

-  

Serves

2 people

From Executive Chef Guillermo Carmona of the Velas Vallarta Resort in Mexico, a recipe for Magret al Mezcal Amores; duck breast marinated in Mezcal, and topped with fruit, candied carrots, and dried raspberries and figs.

The Mezcal has a very vibrant flavor, so stick to the quantity outlined in the recipe to avoid overpowering the succulent duck flavor.

Ingredients

  • 2 duck breasts (400 grams/14 ounces each)
  • 1/2 cup Mezcal Amores
  • 3/4 cup fruit combo (blackberry, raspberries and strawberries)
  • 1/4 cup candied carrots
  • 1/4 cup freeze dried raspberries and figs
  • To taste Salt and pepper

Preparation

  • 1 Marinate the duck breast in Mezcal Amores for 5-7 minutes. Keep the Mezcal to 1/2 cup to avoid overwhelming the overall flavor.
  • 2 Puree the candied carrot and berries.
  • 3 Grill the duck for 5 minutes on the skin side, then finish off in a convection oven for 15 minutes. On a conventional oven (home) the recommendation is 180ºC (356ºF ) for 8-10 minutes for a medium finish.
  • 4 Plate the duck and top with sauce and freeze-dried fruits.

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