Pepián-Infused Confit

This dish marries the slow-cooked richness of French confit with Guatemala’s pepián spice mix, creating a layered narrative of colonial history and modern fusion.Inspired by Nikkei fusion it attempts to balance bold flavors with technical refinement, honoring both cultures without cliché.

Ingredients (Serves 4)

Confit

• 4 chicken legs
• 4 cups of olive oil
• 1 tbsp pepián spice blend (toasted pumpkin seeds, sesame, guaque chile, achiote)
• 2 garlic cloves, crushed
• 1 tsp thyme

Plantain-Potato Dauphinois

• 2 green plantains, thinly sliced
• 2 Yukon gold potatoes, thinly sliced
• 1 cup Gruyère cheese, grated
• 1 cup coconut milk (Guatemalan twist on French cream)
• 1 garlic clove, minced
• Nutmeg, salt, pepper

Chipilín Salad

• 1 cup chipilín leaves (or baby spinach)
• 1 radish, shaved
• ½ avocado, sliced
• 1 orange, supremed
• Dressing: Lime juice, olive oil, honey, salt

Instructions

1. Confit (French Technique, Guatemalan Spice)

• Rub chicken legs with pepián spice, garlic, thyme, and salt. Cure overnight.
• Slow-cook in the oil at 225°F (107°C) for 3 hours until tender.
• Sear skin-side down in a pan until crispy.

2. Plantain-Potato Dauphinois

• Layer plantains and potatoes in a buttered dish.
• Mix coconut milk, garlic, nutmeg, salt, and pepper. Pour over layers.
• Top with Gruyère. Bake at 375°F (190°C) for 45 minutes until golden.

3. Chipilín Salad

• Toss chipilín, radish, avocado, and orange.
• Dress with lime, oil, honey, and salt.

Plating

1. Slice chicken confit and place atop dauphinois.
2. Mound salad beside chicken.

Flavor Synergy

• Richness vs. Brightness: Fatty confit contrasts with the rest of the plate.
• Texture: Creamy dauphinois are a standout
• Cultural Harmony: French confit technique meets pepián spices, adds depth.