Chef Marc Payero
Huddle Cafe
National Football League

Guava Glazed Duck Breast Tostada with Green Mango Relish and Cilantro-Lime Aïoli
Cilantro-Lime Aïoli:
1 large egg
2 tablespoons fresh lime juice
1 garlic clove
1 cup grapeseed oil
Salt and freshly ground white pepper
3 tablespoons finely chopped fresh cilantro
Green Mango Relish:
1 cup diced green mango
1 jalapeño chile, minced (optional)
1 tablespoon sugar
3 scallions, minced
1 garlic clove, minced
2 teaspoons fish sauce
Juice of 2 limes, or to taste
Salt to taste
Guava-Glazed Duck:
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cayenne
1 whole boneless magret duck breast with skin (about 1 pound) (see Notes)
Salt
1 cup guava jelly (see Notes)
6 blue corn tortillas
Vegetable oil for frying


Make the Cilantro-Lime Aïoli:
In a blender, combine the egg, lime juice, garlic, 1/4 cup of the oil, and salt and pepper to taste. With the machine running, add the remaining oil through the hole in the lid in a thin, steady stream, blending until thick. Transfer to a bowl and stir in the cilantro. Cover with plastic and refrigerate until ready to use.
Make the Green Mango Relish:
In a medium bowl, combine all the ingredients. Cover with plastic and refrigerate until ready to use.
Make the duck breast: In a small bowl, combine the coriander, cumin, cinnamon, white pepper, and cayenne. Using a sharp knife, score the skin side of the breasts in a crosshatch pattern. Season the skin side of the breast with salt, then rub the spice mixture over the flesh side of the breast. Put on a plate and set aside to rest at room temperature for 20 minutes.
Fry the Tortillas:
Meanwhile, in a small skillet, heat about 1/2 inch of oil over medium-high heat. Add 1 tortilla to the oil and fry, turning with tongs, until lightly browned and crisp, about 1 1/2 minutes, pushing down on the tortilla with a metal spatula to keep it submerged if necessary. Transfer to paper towels to drain and continue with the rest of the tortillas.
Finish the Duck:
Heat a sauté pan over medium heat until very hot. Place the breast on the pan skin side down, reduce the heat to medium-low, and cook for about 10 minutes, until the skin is crisp and the fat is rendered from the skin. Turn the breasts over and cook for 3 to 4 minutes, to desired doneness. Remove the duck from the pan and place on a plate. Pour the duck fat into a heatproof container and save for another use. Let the duck rest for 15 minutes.
Meanwhile, in a small saucepan, whisk the guava jelly with 1/4 cup water until smooth. Heat over medium heat until hot. Set aside 2 tablespoons for garnish and brush the duck with the hot guava glaze. Just before serving, cut the duck breast into 1/2-inch diagonal slices.
Spread the aïoli over the tortillas and arrange the duck slices on top. Spoon the relish over the duck and drizzle with the guava glaze. Serve immediately.
Notes: Magret duck breasts come from the Moullard duck, whose breasts are larger than the Pekin variety with a smaller layer of fat. They are available at specialty markets, or you can special-order one from your butcher.
Guava jelly can be found in Latino groceries and some supermarkets.