Dinner

Pan-Seared Duck Breast with Charred Ancho Gastrique & Black Corn Purée

Duck breast scored and seasoned, seared skin-side down in a cool pan until the fat renders to crispy amber and meat beneath reaches medium-rare. Rested and sliced against the grain, served atop a silken black corn purée spiked with epazote and black garlic, alongside a sophisticated ancho-dried-fruit gastrique made from stock, vinegar, and charred dried chiles. Finished with crispy sage and a drizzle of herb oil.

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this