Pato con Mole Negro...Pato con Mole Negro y Puré de Plátano Macho

Crisp-skinned Magret duck breast paired with a velvety 24-ingredient Oaxacan black mole, charred sweet plantain purée, compressed pickled chayote, and toasted pepita emulsion.

Ingredients

Cooking Instructions

1. 01

   In a mandoline, shave chayote lengthwise into ultra-thin ribbons. Submerge in a warm pickle liquor of white wine vinegar, 60ml water, a pinch of sugar, salt, and Mexican oregano. Compress under vacuum or let steep refrigerated for 30 minutes.

2. 02

   Toast the dried chiles in a dry cast-iron skillet until fragrant and slightly blistered, then lightly char the blue corn tortilla. Rehydrate the chiles and tortilla in 250ml warm duck stock for 15 minutes.

3. 03

   Transfer the rehydrated chiles, soaked tortilla, ground canela, cloves, and allspice into a high-speed blender; process until completely smooth. Pass through a fine chinois into a saucepan.

4. 04

   Simmer the mole base over medium-low heat, slowly incorporating the remaining duck stock and Oaxacan chocolate. Whisk constantly until the mole turns glossy, dark, and thick enough to coat the back of a spoon. Season with sea salt and keep warm.

5. 05

   In a heavy pan, sear sliced plantains in browned butter over medium-high heat until caramelized and deep golden brown. Transfer to a blender with a pinch of salt and process until silky-smooth, adjusting texture with a splash of cream or stock if necessary.

6. 06

   Season scored duck breasts with salt. Place skin-side down in a cold stainless steel pan over low heat to slowly render the fat (approx. 10–12 minutes). Turn heat to high to crisp the skin for 1 minute, flip, and cook flesh-side down for 2–3 minutes until medium-rare (internal temp 54°C/130°F). Rest for 8 minutes before slicing.

7. 07

   To plate: Draw a bold stroke of velvet Mole Negro across heated plates. Spoon a refined quenelle of charred plantain purée alongside. Fan out three slices of rested duck breast, top with flaky Maldon salt, drape with drained pickled chayote ribbons, and garnish with toasted pepitas and micro cilantro.