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Dinner

Pan-Seared Duck Breast with Charred Ají Amarillo Purée & Crispy Shallot Chip

Duck breast scored and seared skin-side first until the fat renders into a crackling shell, the meat left rosy-rare inside. A bright yellow-chili causa purée as the base, topped with a paper-thin shallot chip and micro cilantro. Restaurant-simple, home-kitchen confident.

Pan-Seared Duck Breast with Charred Ají Amarillo Purée & Crispy Shallot Chip
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