Aged Duck Breast with...Aged Duck Breast with Oaxacan Mole Negro & Smoked Plantain Silk

Pan-roasted duck breast with a golden crisp skin, served over a complex, velvety 24-ingredient Mole Negro, smoked plantain purée, and bright pickled radish ribbons.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet over medium heat, lightly toast dried chiles for 1-2 minutes until aromatic. Transfer to a bowl, pour hot stock over them, and let rehydrate for 20 minutes.

2. 02

   In the same skillet, char the tomatillos, tomatoes, half an onion, and garlic cloves until deeply blistered and softened. Toast pepitas, cinnamon stick, and allspice until fragrant.

3. 03

   Transfer rehydrated chiles, charred vegetables, toasted seeds/spices, and 1 cup of stock into a high-speed blender. Blend on high until completely smooth and velvety.

4. 04

   Heat duck fat in a heavy saucepan. Strain the chile purée into the fat, reduced to low heat, and simmer for 25 minutes until thickened. Whisk in Mexican chocolate until melted and glossy. Season with salt and Mexican oregano.

5. 05

   Roast whole unpeeled plantains directly over an open flame or under a broiler until black and soft. Scoop flesh into a blender with a splash of warm stock and brown butter; purée until silky.

6. 06

   Quick-pickle sliced radish in apple cider vinegar, a pinch of salt, and a splash of warm water for 15 minutes; drain.

7. 07

   Season duck breasts liberally with sea salt. Place skin-side down in a cold skillet, set to medium-low heat, and render fat for 8-10 minutes until skin is golden and crisp. Flip and cook for 2-3 minutes until medium-rare (internal temperature 130°F/54°C). Rest for 5 minutes.

8. 08

   To serve: Ladle a warm pool of Mole Negro onto each plate. Pipe or swoosh the smoked plantain silk alongside. Slice duck breast into thick medallions, fan over the mole, and garnish with pickled radish ribbons and sesame seeds.