Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Oaxacan Mole Negro & Smoked Camote Puree

Crispy-skinned duck breast served over an authentic 24-ingredient Oaxacan black mole, accompanied by a silky smoked sweet potato puree and charred pickled pearl onions.

Ingredients

Cooking Instructions

1. 01

   Toast the dried chiles in a dry cast-iron skillet until aromatic, then submerge them in hot duck stock for 20 minutes to soften.

2. 02

   In the same skillet, char tomatoes, tomatillos, garlic, and onions until blackened. Toast seeds, nuts, and canela cinnamon stick separately until fragrant.

3. 03

   In a high-speed blender, combine softened chiles, charred produce, fried plantain, toasted seeds, and cinnamon with a splash of stock. Blend on high until completely smooth, then pass through a fine tamis or chinois strainer.

4. 04

   Pour the puree into a heavy saucepan and simmer over low heat for 30 minutes. Whisk in the dark Mexican chocolate until glossy and seasoned to perfection with sea salt.

5. 05

   Whip roasted sweet potatoes with cold unsalted butter and a touch of smoked sea salt until silky and smooth; pass through a sieve and keep warm.

6. 06

   Score duck breast skin in a fine crosshatch pattern. Place skin-side down in a cold skillet and gradually render fat over medium-low heat for 8-10 minutes until deep gold and crispy.

7. 07

   Flip the duck breast and sear for 2-3 minutes until medium-rare (internal temperature 54°C / 130°F). Rest for 5-7 minutes before slicing thinly on a bias.

8. 08

   To plate: Swipe a mirror of Mole Negro across the plate, add a velvet rosetta of smoked camote puree, fan sliced duck breast over top, and finish with charred pickled pearl onions, micro cilantro, and flaky sea salt.