Pan-Seared Duck Breast Mole...Pan-Seared Duck Breast Mole Negro with Smoked Plantain

Crispy pan-seared duck breast served over a rich, complex Oaxacan mole negro, complemented by charred smoked plantain purée and crisp pickled chayote.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, combine julienned chayote, apple cider vinegar, agave nectar, and a pinch of salt. Set aside to quick-pickle for at least 30 minutes.

2. 02

   Place the unpeeled plantain directly over an open gas burner flame or hot grill, turning occasionally until skin is completely charred and inside is soft. Scoop out the flesh and blend with unsalted butter and a pinch of salt until velvety smooth.

3. 03

   In a dry cast-iron skillet over medium-high heat, lightly toast the dried chiles, pepitas, sesame seeds, and cinnamon stick until aromatic. Transfer chiles to a bowl of warm chicken stock to soften for 15 minutes.

4. 04

   Blend the rehydrated chiles, stock, toasted seeds, and spices until completely smooth. Pass through a fine-mesh chinois into a saucepan.

5. 05

   Simmer the mole sauce over low heat for 20 minutes. Whisk in chopped dark chocolate until fully melted and glossy. Season with salt to taste.

6. 06

   Score the duck breast skin in a fine crosshatch pattern. Season both sides with sea salt. Place skin-side down in a cold skillet and render over medium-low heat for 10-12 minutes until skin is golden and crispy.

7. 07

   Flip duck breasts and sear for 2-3 minutes until medium-rare (internal temperature 130°F/54°C). Rest on a warm cutting board for 5 minutes, then slice thin against the grain.

8. 08

   To plate: Ladle a pool of Mole Negro onto warm wide-rimmed bowls, swipe a spoon of smoked plantain purée alongside, fan sliced duck breast over the sauce, and garnish with drained pickled chayote and toasted sesame seeds.