Pan-Roasted Duck Breast En...Pan-Roasted Duck Breast En Mole Negro with Smoked Sweet Potato & Black Cherry Gel

An exquisite Michelin-caliber Mexican dish featuring crispy-skinned duck breast rested over a complex, velvety 24-ingredient Mole Negro, balanced by smoked sweet potato purée and a tart black cherry fluid gel.

Ingredients

Cooking Instructions

1. 01

   Lightly toast dried chiles in a dry pan until fragrant, then submerge them in hot chicken stock for 20 minutes to rehydrate.

2. 02

   In the same pan, toast almonds, pepitas, sesame seeds, and plantain slices until golden brown and aromatic.

3. 03

   Blend hydrated chiles, toasted seeds, nuts, plantains, charred tomatoes, and warm stock in a high-speed blender until silky smooth. Pass through a fine chinois strainer.

4. 04

   Heat duck fat in a heavy-bottomed pot, pour in the strained mole base, simmer for 30 minutes, then whisk in chopped Mexican chocolate until fully melted and glossy. Season with fine sea salt.

5. 05

   Roast sweet potatoes at 200°C until tender. Pass through a ricer, blend with browned butter and a pinch of smoked salt until completely smooth, and keep warm.

6. 06

   Bring black cherry purée and agar-agar to a boil for 1 minute while whisking. Pour into a shallow tray to cool and set, then blend into a glossy fluid gel and transfer to a squeeze bottle.

7. 07

   Score the duck breast skin in a fine crosshatch pattern. Place skin-side down in a cold cast-iron skillet and gradually render over medium-low heat for 8-10 minutes until golden and crisp. Flip and sear for 2 minutes to medium-rare (54°C internal temperature), then rest for 5 minutes.

8. 08

   Plate by drawing a smooth arc of Mole Negro across a warm plate, spooning a rocher of smoked sweet potato purée adjacent, slicing the duck breast fan-style over the mole, and dotting with cherry fluid gel, toasted sesame seeds, and micro greens.