Magret de Pato con...Magret de Pato con Mole Negro y Camote

Name: Magret de Pato con Mole Negro y Camote
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Magret duck breasts (approx. 200g each), skin scored in a diamond pattern; 2 dried ancho chilies, stemmed and seeded; 2 dried pasilla chilies, stemmed and seeded; 50g Mexican dark chocolate (70% cacao), finely chopped; 1/2 medium white onion, charred; 3 cloves of garlic, unpeeled and charred; 1 Roma tomato, charred; 2 tablespoons toasted sesame seeds; 350ml rich, low-sodium chicken stock; 1/4 teaspoon freshly ground Mexican canela (cinnamon); 2 medium sweet potatoes, peeled and cubed; 50g cold unsalted butter, cubed; 50ml heavy cream; 2 radishes, paper-thinly sliced for garnish; A small handful of micro cilantro for plating

🍴

Cuisine

Mexican

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

45 mins

⭐

Difficulty

Hard

Pan-seared duck breast served over a rich, complex Oaxacan-style black mole, accompanied by a silky sweet potato purée and pickled radish.

MexicanHard

Ingredients

•2 Magret duck breasts (approx. 200g each), skin scored in a diamond pattern

•2 dried ancho chilies, stemmed and seeded

•2 dried pasilla chilies, stemmed and seeded

•50g Mexican dark chocolate (70% cacao), finely chopped

•1/2 medium white onion, charred

•3 cloves of garlic, unpeeled and charred

•1 Roma tomato, charred

•2 tablespoons toasted sesame seeds

•350ml rich, low-sodium chicken stock

•1/4 teaspoon freshly ground Mexican canela (cinnamon)

•2 medium sweet potatoes, peeled and cubed

•50g cold unsalted butter, cubed

•50ml heavy cream

•2 radishes, paper-thinly sliced for garnish

•A small handful of micro cilantro for plating

Cooking Instructions

01
To make the mole, toast the dried chilies in a dry skillet over medium-high heat for 1-2 minutes until fragrant, being careful not to burn them. Rehydrate them in hot water for 15 minutes.
02
In the same skillet, dry-char the onion, garlic (in skin), and tomato until softened and blackened in spots. Peel the garlic once cool.
03
In a high-powered blender, combine the rehydrated chilies, charred onion, garlic, tomato, 1 tablespoon of sesame seeds, cinnamon, and 150ml of chicken stock. Blend until completely smooth and pass through a fine-mesh sieve.
04
Pour the purée into a saucepan, add the remaining stock, and simmer over low heat for 20 minutes. Stir in the chopped chocolate, melting it completely to create a glossy, thick mole negro. Season with salt to taste.
05
Meanwhile, boil the sweet potatoes in salted water until tender. Drain and transfer to a blender with the heavy cream and cold butter. Blend on high until velvety smooth. Season with salt and a touch of nutmeg.
06
Pat the duck breasts completely dry. Season both sides generously with salt. Place the duck breasts skin-side down in a cold skillet. Turn heat to medium-low to slowly render the fat, cooking for 10-12 minutes until the skin is golden and crispy.
07
Flip the duck breasts and cook for an additional 3-4 minutes on the flesh side for medium-rare (internal temperature of 54°C/130°F). Rest on a warm plate for 8 minutes before slicing.
08
To plate, spoon a generous pool of mole negro onto the center of the plate. Pipe or spoon a neat mound of sweet potato purée to the side. Slice the duck breast thinly and fan it over the mole. Garnish with sliced radishes, micro cilantro, and the remaining toasted sesame seeds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023