Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro & Charred Agave-Plum Purée

Pan-seared crisp duck breast served over a velvety, complex Oaxacan mole negro, complemented by a bright charred agave-plum purée and hand-pressed blue corn crisps.

Ingredients

Cooking Instructions

1. 01

   Lightly toast the dried chiles in a hot dry skillet for 1-2 minutes until fragrant, then steep in 250ml boiling water for 15 minutes to soften.

2. 02

   Blend hydrated chiles with 250ml duck stock, chocolate, and aromatic spices until silky smooth; pass through a fine-mesh chinois.

3. 03

   Simmer the mole liquid with remaining duck stock over low heat for 40 minutes, stirring continuously until reduced to a deep, glossy, thick sauce. Season with sea salt.

4. 04

   Place plum halves cut-side down on a scorching cast-iron skillet until deeply charred. Drizzle with agave nectar, blend until smooth, strain, and keep warm.

5. 05

   Hydrate blue masa harina with warm water and sea salt, press into ultra-thin mini tortillas, and cook on a comal for 1 minute per side until toasted.

6. 06

   Season duck breasts with sea salt. Lay skin-side down in a cold pan, set heat to medium-low, and slowly render fat for 10-12 minutes until skin is golden crisp.

7. 07

   Flip duck breasts and cook for 2-3 minutes to medium-rare (internal temperature 55°C/131°F). Rest on a cutting board for 8 minutes before fan-slicing.

8. 08

   Spoon mole negro across heated fine dining plates. Arrange sliced duck breast alongside a swoosh of charred plum purée, garnish with toasted sesame seeds, micro-cilantro, and warm blue corn discs.