Cured slow-cooker duck breast with black garlic powder and mango salsa

Variation: the restaurant cures the duck breasts with salt and pink salt, vacuum seals them with black garlic overnight, cooks them in an immersion circulator at 140 degrees for an hour, and dries black garlic in a dehydrator before grinding it.

Mix three tablespoons of salt with a quarter teaspoon of pink curing salt until well distributed.

Pat the duck breasts dry on paper towel and cover both sides with the salt mixture; refrigerate to dry cure at least four hours, or overnight.

Rinse off the excess salt; put each breast in a zippered bag with a clove of black garlic and press out the air as you seal it.

Fill a slow cooker about half full of water and heat on low about an hour, to about 160F.

Slide in the bagged duck breasts, cook 20 minutes, flip and cook 20 minutes more.

Spread black garlic on a parchment-lined baking sheet and dry in the oven at its lowest setting, about 170 to 190 degrees, about an hour.

Cool the garlic and pulse it in a spice grinder to a fine powder.

Take the duck from the bags, pat dry, and sear in a hot heavy skillet with a little duck fat or olive oil until browned.

Dice mangoes; add chopped red onion, finely chopped habanero, chopped cilantro, and a squeeze each of lime and orange juice.

Slice the duck on an angle, shingle it on a plate, dust with the black garlic powder, spoon on the mango salsa and finish with cilantro.