Braised Duck Chilaquiles with Smoked Morita Salsa & Truffled Crema

Experience the ultimate evolution of Mexican soul food. This premium breakfast dish replaces traditional chicken with succulent, slow-braised duck confit, paired with a sophisticated salsa made from the smoky, chocolatey notes of Morita chiles. Finished with a touch of white truffle oil infused into authentic Mexican crema, this is a breakfast designed for the most discerning palates.

Ingredients

The Duck & Salsa

• 2 Confit duck legs (prepared or store-bought), meat shredded
• 4 Dried Morita chiles
• 1 lb Heirloom tomatoes, halved
• 4 Large garlic cloves, unpeeled
• 1/2 Large white onion, cut into thick wedges
• 1 cup High-quality chicken bone broth
• Salt to taste

The Base

• 12 Thick-cut corn tortillas (preferably 1-2 days old)
• Grapeseed oil for frying
• Fine sea salt

The Finishing Touches

• 1/2 cup Mexican crema
• 1 tsp White truffle oil
• 1/2 cup Aged Cotija cheese, crumbled
• 1 Large Hass avocado, thinly sliced
• Handful of micro-cilantro
• Pickled red onions (for acidity)
• 4 Organic pasture-raised eggs (optional, for topping)

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Cooking Instructions

1. Prepare the Smoked Morita Salsa

In a heavy cast-iron skillet over medium-high heat, roast the tomatoes, onions, and unpeeled garlic until deeply charred on all sides. Meanwhile, lightly toast the Morita chiles for 30 seconds until fragrant, then soak them in hot water for 10 minutes. Peel the garlic and add all vegetables/chiles into a high-speed blender with the bone broth. Blend until velvety smooth. Pour into a wide pan and simmer over low heat for 15 minutes to concentrate the flavors.

2. The Totopos (Chips)

Slice the tortillas into uniform triangles. Heat 1/2 inch of oil in a skillet to 350°F (175°C). Fry the tortillas in small batches until golden and crisp. Drain on paper towels and season immediately with sea salt. Chef’s Note: Homemade chips provide a structural integrity that store-bought chips lack when hit with warm sauce.

3. Crisp the Duck

In a small pan, lightly sauté the shredded duck confit. You want to render a bit of the fat and get the edges slightly crispy to provide a texture contrast against the softened tortillas.

4. The Truffled Crema

In a small bowl, whisk the Mexican crema with the white truffle oil and a pinch of salt. Set aside.

5. Assembly

Increase the heat on your salsa pan. Add the fried tortilla chips and gently fold them into the sauce for about 60 seconds. You want the chips to be well-coated and starting to soften at the edges while maintaining a "snap" in the center.

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Serving Suggestions

Divide the sauced chips among four warmed plates. Top generously with the shredded duck. If desired, add a sunny-side-up egg on top of the duck for added richness.

Drizzle the Truffled Crema in a zig-zag pattern across the dish. Sprinkle with Cotija cheese, and arrange the avocado slices and pickled onions elegantly on the side. Finish with a flourish of micro-cilantro.

Pair this dish with a glass of fresh-squeezed blood orange juice or a bold Oaxacan pour-over coffee to balance the smoky and earthy notes of the duck and morita.