Directions

Make the Orange Reduction

1. In a pot, simmer the orange juice until reduced to ¼ cup.

2. At the same time, in a separate, large pot, simmer the duck stock until reduced to 1 cup.

3. In the pot with the reduced duck stock, add cloves, black pepper, oregano, achiote paste and the orange juice, simmer for 5-10 minutes, or until it gets to a silk consistency. Strain and reserve.

Prepare and Grill the Duck

1. Salt the duck breasts and let rest, uncovered, for 1 hour.

2. Heat a charcoal grill with direct and indirect heat zones.

3. Paint the duck with the reduced orange/duck sauce before searing skin-side down over direct heat until lightly charred.

4. Move to indirect heat, flipping and basting with the orange reduction every few minutes.

5. Cook for about 20 minutes until the skin is crisp and the duck is just cooked through. Rest for 5 minutes before slicing.

Pickle the Habanero

1. Submerge sliced habanero in lime juice with a pinch of salt.

2. Refrigerate until serving.

Make the Grilled Onion Sopes

1. Halve the onions and drizzle with olive oil and salt.

2. Grill over coals until softened and charred, turning as needed.

3. Mix masa harina with warm water and salt to form a soft dough.

4. Divide into 4 balls and flatten into 3–4 inch disks (¼ inch thick).

5. Cook on a hot, dry skillet or comal for 1–2 minutes per side.

6. While warm, pinch up the edges to form a shallow rim.

7. Lightly fry in neutral oil until golden and crisp.

8. Spread refried black beans into each sope and place a grilled onion half inside.

Assemble and Serve

1. Slice the duck breast thinly and drizzle with the orange reduction.

2. Serve alongside a filled sope.

3. Garnish with pickled habanero slices.