Pan-Seared Duck Breast en...Pan-Seared Duck Breast en Mole Negro with Mezcal-Compressed Pineapple

An elevated Oaxacan masterpiece featuring crispy skin duck breast over a velvet, 24-ingredient dark mole, paired with bright mezcal-infused compressed pineapple and pickled guajillo shallots.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium-high heat, lightly toast dried mulato, pasilla, and ancho chiles for 1-2 minutes until fragrant, being careful not to burn them. Transfer to a bowl, pour hot duck stock over them, and steep for 20 minutes.

2. 02

   In the same skillet, toast pepitas, sesame seeds, plantain slices, and tomatoes until charred. Transfer to a high-powered blender with the rehydrated chiles and stock. Blend on high until silky smooth.

3. 03

   Pass the chile puree through a fine chinois into a saucepan. Stir in the Mexican dark chocolate over low heat until melted. Simmer mole gently for 30 minutes until thick and glossy; adjust seasoning with salt.

4. 04

   Place pineapple planks and mezcal into a vacuum seal bag and compress on high. Alternatively, marinate airtight in the refrigerator for 45 minutes.

5. 05

   Bring vinegar, 1/4 cup water, 1 tsp sugar, and a pinch of salt to a boil. Pour over sliced shallots and cool to room temperature to quick-pickle.

6. 06

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

7. 07

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low and render fat slowly for 10-12 minutes until skin is golden and ultra-crispy. Flip and sear meat side for 2 minutes (target internal temp 130°F for medium-rare). Rest meat for 5 minutes.

8. 08

   To serve, spread a warm pool of Mole Negro onto each plate. Slice duck breast on a bias and fan over the mole. Top with small dice of compressed mezcal pineapple, pickled shallot rings, micro cilantro, and a sprinkle of flaky sea salt.