ChefXi OfficialA daring encounter between the rustic hearth of Mexico and the refined elegance of Northern Italy, featuring pan-seared duck over a velvety, guajillo-infused polenta.
Steep the toasted guajillo chiles in 1 cup of hot chicken stock for 15 minutes, then blend until completely smooth and strain.
Straining is essential for a silky texture in the polenta.
Score the duck breast skin in a diamond pattern, being careful not to cut into the meat, and season generously with salt.
Cold duck breasts render fat better than room temperature ones.
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