Smoked duck breasts, smoked corn purée, flambéed salsa, and duck fat popcorn

Carefully remove the skin from the duck breasts and set aside. Generously season the duck breasts with salt on all sides.

Preheat the smoker to 120 °C (250 °F). Place the duck breasts and three ears of corn directly on the grill grates. Smoke the duck breasts until they reach an internal temperature of 54 °C (129 °F) on a meat thermometer. Continue cooking the corn until the kernels are tender (the husks will protect the kernels while imparting a delicate smoky flavor).

Meanwhile, cut the duck skin into small cubes. Place the cubes on a griddle or in a skillet over low heat. Cook for 8 to 12 minutes, stirring occasionally, until the pieces of skin are golden brown and crispy (the slow cooking process will render the fat). Transfer the crispy duck skin to paper towels and set aside. Carefully reserve the rendered duck fat for cooking the popcorn.

Remove the corn from the smoker. Once cool enough to handle, remove the husks and cut the kernels off the cobs.

In a saucepan, heat the canola oil over medium heat. Sauté the onion for a few minutes. Add the kernels from the smoked corn and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Remove from heat.

Blend the mixture until smooth using an electric blender. Season with salt and pepper to taste. Keep warm.

Cut the kernels off the remaining ear of corn. Preheat the griddle over high heat, then add the corn kernels, cherry tomatoes, and red bell pepper. Cook for 4 to 5 minutes, stirring regularly, until the vegetables are nicely grilled and slightly charred in spots.

Pour the tequila over the vegetables and carefully flambé.

Transfer the vegetables to a bowl. Add the green onions and cilantro. Season with salt and pepper, then gently toss to combine.

Heat 30 to 45 ml (2 to 3 tbsp) of the reserved duck fat on the griddle or in a saucepan. Add the popcorn kernels, cover, and cook until all the kernels have popped.

Once the popcorn is ready, lightly season with salt and add the crispy duck skin. Toss to combine.

Remove the duck breasts from the smoker and let rest for 5 to 10 minutes before slicing.

Divide the smoked corn purée among four plates. Arrange the sliced smoked duck breasts over the purée, then top with the flambéed salsa. Finish with a generous handful of duck fat popcorn.