Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro, Smoked Plantain Purée, and Pickled Radish

An elevated Oaxacan masterpiece featuring perfectly rendered duck breast paired with a velvety, complex 24-ingredient Mole Negro, balanced by wood-smoked plantain purée and acid-bright pickled radishes.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet, gently toast the Ancho, Mulato, and Pasilla chiles for 1-2 minutes until aromatic. Transfer to a bowl, pour hot duck stock over them, and submerge for 20 minutes to rehydrate.

2. 02

   In the same skillet, toast almonds, sesame seeds, cinnamon stick, and charred corn tortilla until golden and fragrant. Transfer toasted mixture into a high-powered blender.

3. 03

   Add rehydrated chiles, soaked stock, and chopped Mexican dark chocolate to the blender. Purée on high speed for 3 minutes until completely smooth. Pass the sauce through a fine chinois into a heavy saucepan.

4. 04

   Simmer the mole over low heat for 35 minutes, stirring continuously until thick and glossy. Season with sea salt and adjust sweetness with a drop of agave nectar.

5. 05

   For the pickled radishes: Combine apple cider vinegar, 0.5 cup water, agave nectar, and a pinch of salt. Bring to a boil, then pour over sliced watermelon radishes. Let steep for 20 minutes.

6. 06

   Grill whole plantains over open flame until skins char. Peel and smoke in a closed vessel with wood chips for 5 minutes. Blend cooked plantains with cold butter and a pinch of salt until silky smooth.

7. 07

   Score duck breast skin in a tight diamond pattern. Season generously with kosher salt. Place skin-side down in a cold pan, set to medium-low heat, rendering fat for 10-12 minutes until skin is crackling and golden brown.

8. 08

   Flip duck breasts and sear meat side for 2-3 minutes until medium-rare (internal temperature 135°F/57°C). Rest on a warm rack for 5-7 minutes before slicing thinly.

9. 09

   To plate: Swipe smoked plantain purée across warm slate plates. Pool deep Mole Negro alongside. Fan sliced duck breast across the mole, and adorn with drained pickled radish ribbons and toasted sesame seeds.