Duck Breast with Black...Duck Breast with Black Garlic Mole Negro & Burnt Habanero Oil

Crispy-skinned, succulent duck breast paired with a velvety, complex black garlic mole negro, flame-charred chayote squash, and a drizzle of smoky burnt habanero oil.

Ingredients

Cooking Instructions

1. 01

   Toast the dried Pasilla and Mulato chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer chiles to a bowl and pour hot duck broth over them; steep for 15 minutes to rehydrate.

2. 02

   Char the tomatoes and whole habanero over an open gas flame until completely blackened. Peel and discard tomato skins. Puree the blackened habanero skin-and-all with grapeseed oil and a pinch of salt until smooth; strain through cheesecloth to yield burnt habanero oil.

3. 03

   In a high-speed blender, combine rehydrated chiles, soaking broth, peeled charred tomatoes, black garlic, toasted pepitas, Mexican cinnamon, and dark chocolate. Blend on high until completely velvety and smooth.

4. 04

   Heat 1 tbsp duck fat in a deep saucepan. Strain the chile puree into the pan and simmer gently over low heat for 20-25 minutes until the mole thickens and deepens to a glossy mahogany color. Season with sea salt.

5. 05

   Toss halved baby chayotes with 1 tbsp duck fat and sea salt. Roast at 400°F (200°C) for 15 minutes until crisp-tender and lightly caramelized on the cut sides.

6. 06

   Season duck breasts liberally with sea salt. Place skin-side down in a cold cast-iron skillet. Set heat to medium-low and render fat slowly for 10-12 minutes until skin is deep golden and ultra-crisp.

7. 07

   Flip duck breasts and cook on the flesh side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Rest on a warm board for 5 minutes, then slice thinly.

8. 08

   To serve, spread a warm pool of black garlic mole negro onto warmed dinner plates. Fan sliced duck breast over the mole alongside roasted baby chayote. Drizzle with burnt habanero oil and garnish with toasted pepitas.