Mexico is famed for its gastronomy that originates from its unique landscape and rich culture.
From the winemaking regions of Baja California to the coffee islands of the south, to cheese production in the north to the mole of Oaxaca and the mouthwatering cochinita pibil of Yucatan, there’s something to discover in every corner.
Experience tradition through local tastes, smells and textures of Mexico by creating this simple Duck Torta recipe by renowned chef Jehangir Mehta, who visited Puebla and was truly inspired by the city's rich culture and ingredients.
Name
Duck Tortas
Destination
Puebla
Chef
Jehangir Mehta
Ingredients:
- Valhrhona chocolate 66% 500gms.
- Arbol chili 3 oz.
- Avocado Oil 1/2 cup
- Red wine Cabernet. Prefer to use a Mexican red wine. 1/2 cup.
- Jalepenos sliced 6oz
- DArtagnan Duck breast 1.5 lbs
- Fennel bulb sliced thin 1/2 lb
- Fresh Lime juice 1/3rd cup
- Sugar 5 Tbl sp.
- Ancho chili 4 pcs
- Thyme 3 sprigs
- Tortas (3") 10 pcs
- Mint 30 leaves.
- Lime segments 20 segments
- Fried crickets 30pcs
- Avocados 2 pcs
- Bamboo skewers 10 pcs
- Salt
- Pepper
- Chili powder
- Mescal 10 oz.
Equipment
- 3 small bowls
- 2medium pot
- 1 small pot
- 2 skillets
- 2nonstick pans
- Cutting board
- Knifes
- 1 small double boiler for the chocolate.
- 2 half sheet trays.
- Shot glasses
- 1 small wood cheese board.
