Dish of the Year: Duck Confit Chilaquiles

Photograph by Emily J. Davis

Chef Craig Brady of Haven Craft Kitchen + Bar acknowledges that he has a soft spot for chilaquiles in general, and his take on this brunch dish has become a favorite ($19).

  1. It takes 48 hours to herb cure and confit Maple Leaf Farms duck legs before cooking and then shredding the savory meat.
  2. Escabeche and chipotle cream supply bright tanginess to offset the dish’s inherent richness.
  3. Freshly cut and fried corn tortillas from La Banderita are chosen for the lime-tinged, mineral edge retained after nixtamalization.
  4. Just-laid eggs with orangey yolks come from the happy hens at GoneStraw Farms in Riverside.
  5. Prep chef Mario Ceballos individually toasts and grinds peanuts, almonds, and sesame seeds for the signature mole with 20 ingredients.

Haven Craft Kitchen + Bar, 190 S. Glassell St., Orange, 714-221-0680

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