Duck Breast en Mole...Duck Breast en Mole Negro with Heirloom Blue Corn Purée & Mezcal Cherries

An elevated Mexican fine-dining signature featuring pan-seared duck breast, a complex Oaxacan Mole Negro, velvety heirloom blue corn purée, and sharp mezcal-pickled cherries.

Ingredients

Cooking Instructions

1. 01

   Lightly toast dried chiles in a dry skillet over medium heat until fragrant, then soak in warm water for 20 minutes until softened.

2. 02

   In the same skillet, char plantain slices, almonds, and sesame seeds until deeply caramelized.

3. 03

   Blend hydrated chiles, charred aromatic mixture, duck stock, and spices until smooth. Pass through a fine chinois into a heavy saucepan.

4. 04

   Simmer the sauce over low heat for 30 minutes; finish by whisking in Mexican dark chocolate until glossy and rich. Season with sea salt.

5. 05

   Combine mezcal, cider vinegar, and a pinch of sugar; bring to a brief boil, pour over halved cherries, and let steep to quick-pickle.

6. 06

   Whisk blue corn masa harina with warm water and stock, cook over low heat until thick, then finish with butter and heavy cream until velvety smooth.

7. 07

   Score duck breast skin in a crosshatch pattern, season generously with salt, and place skin-side down in a cold pan. Render fat slowly over medium-low heat for 8-10 minutes until skin is golden and ultra-crispy.

8. 08

   Flip duck breasts and sear meat side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Rest for 7 minutes.

9. 09

   To serve, spoon a pool of rich Mole Negro onto warmed plates, swoosh blue corn purée alongside, fan thin slices of duck breast, and accent with pickled mezcal cherries and micro cilantro.