Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Mole Negro & Blue Corn Tetela

Crispy duck breast paired with an aromatic 27-ingredient Mole Negro, served alongside a fresh-cheese stuffed blue corn tetela and pickled xoconostle.

Ingredients

Cooking Instructions

1. 01

   Dry-toast the Mulato, Pasilla, and Guajillo chiles in a hot comal or skillet for 1-2 minutes until fragrant, then submerge them in hot duck stock for 20 minutes to soften.

2. 02

   Char the tomatillos, tomatoes, onion, garlic, and sliced plantain over an open flame until deeply blackened and softened.

3. 03

   Toast the sesame seeds and spice blend in a dry pan until toasted and aromatic.

4. 04

   Blend the rehydrated chiles, charred vegetables, plantain, toasted spices, sesame seeds, and duck stock until completely smooth; pass through a fine tamis sieve into a saucepan.

5. 05

   Simmer the mole sauce on low heat, stir in the dark chocolate until melted, and season with sea salt. Maintain a low simmer until thick and glossy.

6. 06

   Combine blue masa harina with warm water and sea salt to form a soft dough. Press into thin rounds, place cheese in the center, and fold three sides over to form triangular tetelas. Cook on a medium-high comal for 3 minutes per side.

7. 07

   Season duck breasts with sea salt. Place skin-side down in a cold cast-iron skillet over low heat to slowly render the fat, cooking for 10-12 minutes until crispy and golden brown.

8. 08

   Flip duck breasts and cook on the flesh side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Rest on a warm cutting board for 8 minutes.

9. 09

   Spoon a warm puddle of Mole Negro onto warm plates. Slice the duck breast crosswise and lay atop the mole. Serve alongside a freshly cooked tetela and garnish with thinly sliced xoconostle and extra sesame seeds.