Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Black Garlic Mole Negro & Smoked Corn Velvet

Crispy-skinned duck breast served over a velvety smoked heirloom corn purée, layered with a deep, complex black garlic mole negro and finished with pickled xonocostle ribbons.

Ingredients

Cooking Instructions

1. 01

   Lightly toast the dried Pasilla and Mulato chiles in a dry cast-iron skillet for 1-2 minutes until fragrant, being careful not to burn them. Rehydrate chiles in hot duck stock for 15 minutes.

2. 02

   Transfer rehydrated chiles, stock, black garlic cloves, toasted spice mix, and chopped Mexican chocolate to a high-powered blender. Blend until completely smooth. Pass through a fine chinois into a saucepan, simmer over medium-low heat for 20 minutes until thickened and glossy, and season with sea salt.

3. 03

   For the Smoked Corn Velvet: Char 2 cups of corn kernels under a broiler or over an open flame until lightly blackened. Blend charred corn, remaining raw corn, fresh masa dough, heavy cream, and butter until smooth. Pass through a sieve into a small pot, cook gently on low for 8-10 minutes until thick and velvety, and adjust seasoning.

4. 04

   Score the skin of the duck breasts in a fine cross-hatch pattern, taking care not to cut into the meat. Season generously with kosher salt.

5. 05

   Place duck breasts skin-side down in a cold stainless steel pan over medium-low heat. Slowly render the fat for 8–10 minutes until skin is golden and crispy. Flip and cook for 2–3 minutes until medium-rare (internal temp 130°F/54°C). Rest meat for 5 minutes before slicing thinly.

6. 06

   To assemble, spoon a swoosh of Smoked Corn Velvet onto warming plates. Ladle a pool of Black Garlic Mole Negro alongside. Fan out sliced duck breast across both sauces. Garnish with shaved pickled xonocostle ribbons and toasted sesame seeds.