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

An elevated Oaxacan-inspired dish featuring crispy duck breast set atop a complex black garlic mole negro, complemented by smoked plantain purée and bright, pickled chayote ribbon relish.

Ingredients

Cooking Instructions

1. 01

   Toast dried Ancho, Pasilla, and Mulato chiles in a hot, dry skillet for 1-2 minutes until fragrant, being careful not to burn them. Transfer to a bowl, pour over 300ml of boiling duck stock, and let steep for 20 minutes.

2. 02

   In the same skillet, toast the pepitas, sesame seeds, and Mexican oregano until lightly golden. Blend the rehydrated chiles, steeped stock, toasted seeds, black garlic cloves, and Mexican dark chocolate in a high-speed blender until silky smooth. Pass through a fine chinois into a saucepan.

3. 03

   Simmer the mole sauce gently over low heat for 25 minutes, stirring frequently until rich, dark, and thick. Season with salt and a splash of lime juice.

4. 04

   Char the whole plantains over an open stovetop flame until skins are completely blackened and flesh is tender. Scoop out the warm flesh and purée with browned butter and remaining stock until velvety smooth; keep warm.

5. 05

   Toss the thinly shaved chayote ribbons with 30ml fresh lime juice and a pinch of sea salt; let lightly pickle for 15 minutes before serving.

6. 06

   Season duck breasts liberally with sea salt. Place skin-side down in a cold cast-iron pan and render over medium-low heat for 8-10 minutes until the skin is deep golden and crispy. Flip and cook for 2-3 minutes for medium-rare (internal temp 54°C/130°F).

7. 07

   Rest the duck breasts on a warm board for 5 minutes before fan-slicing thinly against the grain.

8. 08

   To plate: Spoon a smooth arc of smoked plantain purée across the plate, spoon the glossy mole negro alongside, arrange sliced duck breast over the sauce, and top with pickled chayote ribbons and extra toasted pepitas.