Smoked Chile & Black Garlic Chilaquiles with Crispy Duck Skin

Instructions

1. 1

   Score the skin of the duck breasts. Place skin-side down in a cold, dry large skillet. Cook over medium-low heat, rendering the fat slowly, for 20-25 minutes until the skin is deeply golden and crisp. Remove duck breast, reserving rendered fat. Pat skin dry and set aside. Chop the duck breast meat into bite-sized pieces.

   ~25 min
2. 2

   Preheat oven to 400°F (200°C). Cut tortillas into wedges. Toss with 2 tablespoons of reserved duck fat and salt. Spread on a parchment-lined baking sheet and bake for 10-12 minutes until golden and crisp.

   ~22 min
3. 3

   Remove stems and seeds from ancho and guajillo chiles. Toast chiles in a dry skillet for 1 minute per side until fragrant. Soak in hot water for 15 minutes.

   ~15 min
4. 4

   In the same skillet with remaining duck fat (add more if needed), sauté whole garlic cloves until lightly browned. Add halved tomatoes and cook until softened. Add black garlic cloves and cook for 2 minutes.

   ~10 min
5. 5

   Drain soaked chiles. Combine chiles, sautéed garlic, tomatoes, black garlic, 1 cup chicken broth, cumin, and salt in a blender. Blend until smooth. Strain the sauce through a fine-mesh sieve into a saucepan.

   ~10 min
6. 6

   Add remaining chicken broth to the sauce. Bring to a simmer over medium heat and cook for 10 minutes, allowing flavors to meld. Adjust seasoning with salt if needed.

   ~10 min
7. 7

   Add crispy tortilla wedges to the simmering sauce. Gently toss to coat. Cook for 2-3 minutes until tortillas absorb some of the sauce but retain some crispness.

   ~5 min
8. 8

   To serve, divide the chilaquiles among four plates. Top with shredded duck meat and crumbled cotija cheese. Drizzle with Mexican crema and garnish with chopped cilantro and lime wedges. Finely chop the crispy duck skin and sprinkle over the top.

   ~5 min