Pan-Seared Duck Breast en...Pan-Seared Duck Breast en Mole Negro de Ajo

Crispy skin-on duck breast served over a velvety black garlic and dried chile mole, accented with pickled heirloom radish ribbons and toasted pepita brittle.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet over medium heat, lightly toast the pasilla and mulato chiles for 1-2 minutes until fragrant. Transfer to a bowl, cover with warm chicken stock, and let rehydrate for 15 minutes.

2. 02

   In the same skillet, char the tomatoes and onion slices until softened and blackened in spots. Transfer to a high-speed blender.

3. 03

   Add rehydrated chiles with their soaking liquid, black garlic, cinnamon, and 1 tsp kosher salt to the blender. Purée on high speed until completely smooth.

4. 04

   Strain the chile purée through a fine-mesh sieve into a saucepan. Simmer over medium-low heat for 15 minutes until thickened. Stir in the chopped chocolate until melted and glossy. Keep mole warm.

5. 05

   In a small bowl, quick-pickle the shaved radishes with white wine vinegar, 0.5 tsp salt, and 1 tbsp water for 15 minutes. Toast pepitas in a dry pan until puffed and fragrant.

6. 06

   Score the duck breast skin in a crosshatch pattern without cutting into the meat. Season generously with salt on both sides.

7. 07

   Place duck breasts skin-side down in a cold skillet. Render fat over medium-low heat for 8-10 minutes until skin is golden and crispy. Flip and cook for an additional 2-3 minutes for medium-rare (130°F internal temp).

8. 08

   Rest duck on a warm cutting board for 5 minutes before slicing into thin fan shapes.

9. 09

   To plate: Spoon a velvety pool of Mole Negro de Ajo onto each warm plate. Top with sliced duck breast, garnish with drained pickled radish ribbons, and scatter toasted pepitas for texture.