Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Artisanal Mole Negro and Charred Heirloom Corn

A transcendent elevation of traditional Oaxacan gastronomy featuring crisp-skinned Muscovy duck breast over an intricate, velvety mole negro, accompanied by charred baby heirloom corn and pickled hibiscus shallots.

Ingredients

Cooking Instructions

1. 01

   In a heavy dry comal or cast-iron skillet over medium-high heat, lightly toast the dried chiles until fragrant, then transfer to a bowl of warm duck stock to rehydrate for 20 minutes.

2. 02

   In the same skillet, fry the plantain slices, almonds, and raisins in a teaspoon of neutral duck fat until caramelized. Add the spices and charred corn tortilla pieces, toasting for 1 minute.

3. 03

   Transfer the softened chiles, soaked stock, fried aromatics, and toasted sesame seeds to a high-powered blender (Vitamix). Purée on high for 3–4 minutes until impeccably smooth.

4. 04

   Pass the purée through a fine chinois into a heavy saucepan. Simmer gently over low heat for 40 minutes, reducing until it coats the back of a spoon. Whisk in the finely shaved Mexican chocolate until glossy and seasoned perfectly with sea salt.

5. 05

   Prepare the hibiscus shallots by submerging shallot rings into the hot strained hibiscus-vinegar infusion. Let steep for 20 minutes until vibrant ruby red.

6. 06

   Season the scored duck breasts generously with salt. Place skin-side down in a cold carbon steel pan over low-medium heat, rendering the fat slowly for 10–12 minutes until deep golden and crackling crisp. Flip and cook for 2–3 minutes until the core registers 54°C (130°F, medium-rare). Rest for 8 minutes on a warm rack.

7. 07

   In a smoking hot skillet, char the baby heirloom corn with cultured butter and a pinch of salt for 3 minutes until tender and blistering with woodsmoke character.

8. 08

   To plate: Spoon a generous pool of glossy mole negro onto the center of warm stoneware. Carve each duck breast into clean angled slices and rest atop the mole. Arrange charred baby corn and pickled hibiscus shallots alongside. Garnish with micro cilantro and marigold petals.