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Duck al Pastor with Sautéed Purple Kale and Farro Power Salad

Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Delicious duck!

For the Main
 6 duck breasts
 6 oz al pastor marinade
 24 oz farro
 4 oz pineapple
 2 oz pepitas
 2 oz pozole
 12 oz purple kale
 12 oz caramelized onion puree
For the Al Pastor Marinade
 24 oz guajillo
 16 oz ancho
 8 oz achiote paste
 32 oz vinegar blend
 32 oz white onion
 8 oz garlic
 4 oz cumin seeds
For the Main
1

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

2

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

3

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

4

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

5

Heat up the caramelized onion puree in a sauce pot.

6

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

7

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

For Al Pastor Marinade
8

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

9

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

Nutrition Facts

Servings 0