Duck Breast with Black...Duck Breast with Black Garlic Mole Negro & Hibiscus Chayote

Crispy pan-seared duck breast served over a velvet-smooth black garlic mole negro, accented by hibiscus-poached chayote and toasted pepita brittle.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet over medium heat, lightly toast the dried mulato, ancho, and pasilla chiles for 1-2 minutes until fragrant. Transfer to a bowl, pour over hot chicken stock, and let rehydrate for 20 minutes.

2. 02

   In the same skillet, char the tomato, onion, and corn tortilla until heavily blistered. Toast the pepitas, sesame seeds, cloves, and cinnamon until aromatic.

3. 03

   Transfer rehydrated chiles with their soaking stock, charred vegetables, tortilla, toasted seeds, spices, and fermented black garlic into a high-powered blender. Blend on high until completely smooth and velvety.

4. 04

   Pass the mole through a fine chinois sieve into a heavy saucepan. Simmer gently over low heat for 15 minutes, stirring in the chopped dark chocolate and 15ml of agave nectar until glossy and rich. Season with sea salt to taste.

5. 05

   For the chayote: Bring 300ml of water, hibiscus flowers, and remaining 15ml agave nectar to a boil. Reduce heat and steep for 10 minutes, then strain out flowers. Poach chayote ribbons in the warm hibiscus liquid for 5 minutes until tender-crisp and bright magenta. Drain and set aside.

6. 06

   Score the skin of the duck breasts in a fine crosshatch pattern without cutting into the meat. Season both sides generously with flaky sea salt.

7. 07

   Place duck breasts skin-side down in a cold skillet. Turn heat to medium-low and allow fat to render slowly for 10-12 minutes until skin is deeply golden and crispy. Flip and cook for 2-3 minutes for medium-rare (internal temp 54°C / 130°F). Rest duck on a wire rack for 5 minutes before slicing.

8. 08

   To plate: Spoon a smooth swoop of warm Black Garlic Mole Negro across each plate. Thinly slice duck breast and shingle along the mole. Nestled bright pink hibiscus chayote ribbons alongside, garnish with extra toasted pepitas, and serve immediately.