Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro Gastrique

A refined take on Oaxacan flavors, featuring crispy-skinned duck breast over a smoky sweet potato purée, balanced by a rich, tangy Mole Negro reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine crosshatch pattern, ensuring you do not pierce the meat. Season both sides heavily with kosher salt and black pepper.

2. 02

   In a pot of boiling salted water, cook the sweet potatoes until tender (about 15 mins). Drain and process through a food mill or ricer. Fold in 2 tbsp butter and the minced chipotle. Season to taste and keep warm.

3. 03

   For the gastrique: Combine mole paste, chicken stock, agave nectar, and sherry vinegar in a small saucepan over medium heat. Whisk until smooth and simmer until reduced to a thick, glossy glaze. Whisk in the remaining 1 tbsp of cold butter to finish.

4. 04

   Place duck breasts skin-side down in a COLD stainless steel or cast-iron skillet. Turn heat to medium-low. Allow the fat to render slowly for 10-12 minutes until the skin is deep golden brown and glass-like.

5. 05

   Flip the duck and cook for an additional 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from pan and let rest for at least 8 minutes.

6. 06

   To serve, place a vibrant spoonful of sweet potato purée on the plate. Slice the duck breast against the grain and fan over the purée. Drizzle generously with the Mole Negro gastrique. Garnish with radish slices and sesame seeds.