Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Smoked Fig Mole Negro & Pepita Silk

An elevated Mexican masterpiece featuring crispy duck breast over a rich, complex black fig mole, balanced with velvety pumpkin seed puree and pickled radish.

Ingredients

Cooking Instructions

1. 01

   Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes until aromatic. Transfer to a bowl, pour over hot duck stock, and let steep for 20 minutes.

2. 02

   In the same skillet, char the onion and garlic cloves until blackened in spots. Peel once cooled. Toast the cinnamon stick, sesame seeds, and 0.5 cup of pepitas until golden.

3. 03

   Transfer rehydrated chilies, stock, charred aromatics, toasted spices, dried figs, and sesame seeds to a high-powered blender. Blend on high until completely smooth.

4. 04

   Pass the purée through a fine chinois into a heavy saucepan over medium heat. Stir in the chopped chocolate and Mezcal. Simmer gently for 25 minutes until dark, glossy, and thick. Season with salt.

5. 05

   For the Pepita Silk: Blanch the remaining 0.5 cup of pepitas in boiling water for 3 minutes. Blend with 0.25 cup warm water, 1 tbsp lime juice, and a pinch of salt until velvety smooth.

6. 06

   Quick-pickle the shaved watermelon radish by tossing with remaining 1 tbsp lime juice and a pinch of sea salt; set aside.

7. 07

   Score the skin of the duck breasts in a fine diamond crosshatch pattern without cutting into the flesh. Season generously with fine sea salt.

8. 08

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low and slowly render the fat for 10-12 minutes until skin is deeply golden and ultra-crisp. Pour off excess fat periodically.

9. 09

   Flip duck breasts and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm plate and rest for 8 minutes.

10. 10

    To plate: Draw a swoosh of Smoked Fig Mole Negro across warmed plates. Spoon a ribbon of Pepita Silk alongside it. Slice duck breasts against the grain and fan over the mole. Garnish with pickled radish slices and micro cilantro.