Vacuum the skinless duck with al pastor marinade and cook to 136 degrees in an immersion circulator.

Season the duck to taste and then mark the duck on a grill.

Toss the duck together with the faro, pineapple, hominy and pepitas and sauté until it is hot.

Separately, sauté the kale in a bit of extra virgin olive oil until the kale is just barely soft.

Heat up the caramelized onion puree in a sauce pot.

Plate the dish with a circle of onion puree, then stack a bit of the salad in the middle of the circle.

Shingle the breast over the farro and garnish with fried kale and crispy duck chicharones.

Dissolve the achiote paste in the vinegar and combine all ingredients in a blender.

Thin the mixture with water and adjust seasoning with salt as needed.