Ingredients
- 2 Duck Breast, Defrosted
- 2 tbsp. Duck Fat
- 6 Ears Sweet Corn, Husked
- 1/3 cup Mayonnaise
- 1/3 cup Crema
- 2 Limes
- 4 cloves Garlic, Minced
- 3/4 cup Cotija Cheese
- 2 tbsp. Tajin
- Optional: Cilantro for Garnish
Direction
- Set up grill for indirect heat. Preheat to medium-high heat.
- Score duck breast skin in 1/4" intervals, being careful not to cut into the breast meat. Rotate breast and score again, making a crisscross pattern.
- Place duck skin-side down in cast iron cook for 5-7 minutes until fat is rendered and skin is crispy.
- Brush corn with 2 tbsp. Duck Fat.
- Grill corn for 10-12 minutes until charred on all sides.
- On preheated grill, cook duck skin side down for 2-3 minutes.
- Flip breast over, grill for 5-7 minutes or until cooked to 165F.
- Place duck on cutting board and let rest 5 - 10 minutes.
- Cut corn off the cob and place it in a large bowl.
- In the bowl, mix mayonnaise, crema, lime juice, minced garlic, cotija cheese, and tajin.
- Thinly sliced duck breast and top elote salad with it. Garnish with cilantro if desired. Serve immediately.