Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Black Garlic Mole Negro & Charred Plantain

An elevated Mexican masterpiece featuring crispy duck breast paired with a velvety, complex black garlic mole negro, smoky sweet plantain purée, and crisp pickled chayote ribbons.

Ingredients

Cooking Instructions

1. 01

   Lightly toast the dried Pasilla and Mulato chiles in a dry skillet for 1-2 minutes until fragrant, then soak them in 200ml of hot stock for 15 minutes to rehydrate.

2. 02

   Place whole plantains on an open gas flame or under a broiler, turning frequently until skins are thoroughly charred and the interior is tender (about 12 minutes).

3. 03

   In a high-powered blender, combine the rehydrated chiles, soaking liquid, black garlic, toasted spice mix, and remaining stock. Blend on high until completely smooth, then pass through a fine chinois into a saucepan.

4. 04

   Simmer the mole sauce over low heat for 15 minutes. Stir in the chopped dark chocolate and mezcal until melted and emulsified. Season with fine salt and keep warm.

5. 05

   Scoop out the charred plantain flesh into a food processor and purée with the cold cubed butter until silkily smooth and glossy. Season with a pinch of salt and keep warm.

6. 06

   In a small bowl, quick-pickle the mandoline-sliced chayote in white wine vinegar and a pinch of salt for 10 minutes, then drain and fold into ribbon garnishes.

7. 07

   Season duck breasts liberally with salt. Place skin-side down in a cold cast-iron skillet and gradually render over medium-low heat for 10-12 minutes until skin is deeply golden and crisp. Flip and sear for 2-3 minutes for medium-rare (54°C / 130°F internal).

8. 08

   Transfer duck to a wire rack and rest for 8 minutes before carving into elegant angled slices.

9. 09

   To plate: Spoon a pool of black garlic mole negro in the center of the plate, draw a smooth swipe of plantain purée alongside, fan sliced duck breast over the sauce, and garnish with pickled chayote ribbons, toasted sesame seeds, cilantro blossoms, and flaky sea salt.