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

An elevated modern Mexican masterpiece featuring crispy duck breast atop a velvety, complex black garlic mole, complemented by vibrant mezcal-compressed chayote ribbons.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet over medium-high heat, toast the dried Mulato and Pasilla chiles for 1-2 minutes until fragrant, being careful not to burn them. Transfer to a bowl, cover with boiling water, and steep for 20 minutes.

2. 02

   In the same skillet, sear the plantain slices until caramelized on both sides. Add toasted pepitas, almonds, black garlic cloves, and reconstituted chiles with 1/2 cup of their soaking liquid into a high-powered blender.

3. 03

   Purée the mixture until completely smooth, adding duck stock gradually to achieve a silky consistency. Pass through a fine-mesh chinois into a saucepan.

4. 04

   Simmer the mole over low heat for 15 minutes. Stir in the chopped Mexican dark chocolate until melted and glossy. Season with fine sea salt to taste, then cover and keep warm.

5. 05

   In a bowl or vacuum-seal bag, toss chayote ribbons with mezcal, lime juice, and a pinch of salt. Let compress/marinate for 15 minutes to soften slightly while retaining crunch.

6. 06

   Pat duck breasts thoroughly dry and season generously with salt. Place skin-side down in a cold stainless steel skillet. Set heat to medium-low to slowly render the fat, cooking for 10-12 minutes until the skin is deeply golden and crispy.

7. 07

   Flip duck breasts and sear for another 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a cutting board and rest for 5 minutes.

8. 08

   To plate: Spoon a smooth swoop of warm Black Garlic Mole Negro across each pre-warmed plate. Slice duck breast against the grain and fan along the mole. Nestled a delicate bundle of compressed mezcal chayote ribbons alongside, and finish with flaky sea salt.