Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Garlic Mole Negro & Compressed Chayote

An exquisite modern interpretation of Oaxacan Mole Negro, featuring crispy-skinned duck breast paired with fermented black garlic mole, quick-compressed chayote ribbons, and a delicate blue corn tuile.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium heat, lightly toast the dried chilies for 1-2 minutes until fragrant. Rehydrate them in warm duck stock for 15 minutes.

2. 02

   In a blender, combine the rehydrated chilies, soaking stock, black garlic, toasted pepitas, fried plantain, and dark chocolate. Puree until silky smooth, then pass through a fine-mesh chinois into a small saucepan.

3. 03

   Simmer the mole over low heat for 20 minutes until glossy and reduced to a coating consistency. Season with fine sea salt to taste.

4. 04

   Toss the shaved chayote squash ribbons with fresh lime juice and a pinch of sea salt. Vacuum-compress or seal tightly for 20 minutes until translucent and crisp.

5. 05

   Whisk blue masa harina, water, oil, and a pinch of salt to form a thin batter. Pour small spoonfuls into a hot non-stick pan to render lacy, crisp blue corn tuiles.

6. 06

   Score duck breast skin in a crosshatch pattern. Place skin-side down in a cold skillet over medium-low heat, slowly rendering fat until skin is deeply golden and crisp (10-12 minutes). Flip and finish to medium-rare (130°F/54°C). Rest for 5 minutes.

7. 07

   Spoon a velvety arc of Black Garlic Mole Negro across warm plates. Slice duck breasts and arrange over mole, topping with compressed chayote ribbons, blue corn tuile, micro cilantro, and marigold petals.