Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Black Garlic Mole Negro and Fermented Plum Gel

An elevated interpretation of traditional Mexican Mole Negro featuring crisp-skinned duck breast paired with sweet-and-savory black garlic mole, brightened with fermented red plum gel and smooth avocado emulsion.

Ingredients

Cooking Instructions

1. 01

   Toast guajillo and pasilla chiles lightly in a dry skillet over medium heat for 1 minute until fragrant. Transfer to a bowl, pour scalding dark stock over them, and let steep for 15 minutes.

2. 02

   Blend hydrated chiles, black garlic cloves, toasted pepitas, Mexican oregano, and half the steeping stock on high speed until completely smooth. Pass through a fine chinois into a saucepan.

3. 03

   Simmer the mole over low heat, whisking in the dark chocolate until fully melted and glossy. Adjust consistency with remaining stock if needed and season with salt. Keep warm.

4. 04

   For the plum gel, bring plum puree, 15ml lime juice, and agar-agar to a boil for 1 minute. Pour into a flat tray to set in the refrigerator for 20 minutes. Once solid, blend in a high-speed blender into a silky, fluid gel.

5. 05

   Blend avocado with 15ml lime juice, a pinch of salt, and 2 tbsp ice water until silky smooth. Transfer to a squeezer bottle.

6. 06

   Score duck breast skin in a tight crosshatch pattern without piercing flesh; season generously with sea salt. Lay skin-side down in a cold cast-iron skillet and slowly render fat over medium-low heat for 8-10 minutes until deep golden and crisp.

7. 07

   Flip duck breasts and sear meat side for 2 to 3 minutes until internal temperature hits 54°C (130°F) for medium-rare. Rest on a warm wire rack for 7 minutes before carving into thin bias slices.

8. 08

   To plate: Drag a large spoonful of warm black garlic mole across pre-heated plates. Arrange carved duck breast over mole, dot with avocado emulsion and plum gel, and garnish with remaining toasted pepitas and micro-herbs.