Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Cherry-Cacao Mole Negro & Plantain Silk

An elevated interpretation of Oaxacan Mole Negro, pairing crisp-skinned duck breast with a velvet dark mole infused with tart cherries and heirloom Mexican cacao, complemented by sweet plantain silk and charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet, lightly toast the dried chiles for 30 seconds per side until fragrant. Transfer to a bowl, pour over warm stock, and let rehydrate for 20 minutes.

2. 02

   In the same skillet, char the tomatoes, onion, and garlic over high heat until heavily blistered and blackened in spots. Peel the garlic skin.

3. 03

   Toast the pepitas, almonds, cinnamon stick, cloves, allspice, and oregano until toasted and aromatic. Grind the dry spices in a spice grinder.

4. 04

   Combine rehydrated chiles with stock, charred vegetables, ground spices, toasted nuts, and tart cherries in a high-speed blender. Process until completely silky, then pass through a fine-mesh chinois into a medium saucepan.

5. 05

   Simmer the mole over low heat for 25 minutes, stirring frequently. Whisk in chopped cacao and 1 tablespoon of butter until velvety and glossy. Season precisely with salt.

6. 06

   Roast the whole plantain in its skin at 200°C (400°F) for 20 minutes until soft. Scoop out the flesh and blend warm with 1 tablespoon butter and a splash of duck stock until pureed into a fine silk.

7. 07

   Char spring onions over an open flame until fully blackened. Blend on high speed with grapeseed oil for 2 minutes, then strain through a cheesecloth to produce a brilliant dark green oil.

8. 08

   Season duck breasts with sea salt. Place skin-side down in a cold skillet and bring to medium heat. Render fat slowly for 8-10 minutes until skin is thin, deep golden, and ultra-crisp. Flip and cook for 2 minutes until medium-rare (54°C/130°F internal). Rest for 7 minutes.

9. 09

   To plate: Draw a generous swoosh of Cherry-Cacao Mole Negro across heated plates. Pipe small dots of Plantain Silk. Slice duck breast thinly against the grain and fan along the mole. Finish with a drizzle of Charred Scallion Oil, micro cilantro, and flaky sea salt.