Pato en Mole Negro...Pato en Mole Negro de Ajo y Ciruela

Pan-seared Muscovy duck breast served with an elevated black garlic and fermented plum mole negro, charred baby leeks, and a crispy blue corn tuile.

Ingredients

Cooking Instructions

1. 01

   Lightly toast the Pasilla Oaxaca and Mulato chiles in a dry skillet for 1-2 minutes until fragrant. Transfer chiles to a bowl, pour hot duck stock over them, and steep for 15 minutes.

2. 02

   In the same skillet, dry-toast the pepitas, sesame seeds, allspice berries, and Mexican oregano until lightly golden and aromatic.

3. 03

   Transfer rehydrated chiles, steeping liquid, toasted seeds, spices, black garlic, and plum preserve to a high-speed blender. Blend on high for 3 minutes until completely smooth. Strain through a fine-mesh chinois into a small saucepan.

4. 04

   Warm the mole base over low heat. Whisk in the dark chocolate until fully melted and glossy. Season with fine sea salt and keep warm on a micro-simmer.

5. 05

   Place scored duck breasts skin-side down in a cold stainless steel pan. Set to medium-low heat and render the fat slowly for 10-12 minutes until the skin is deep golden and ultra-crispy. Pour off excess fat, reserve for leeks.

6. 06

   Flip duck breasts and sear the meat side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Remove from pan and rest on a warm board for 8 minutes.

7. 07

   Using a 2-inch ring cutter, cut decorative discs from blue corn tortillas. Flash-fry in reserved hot duck fat until crisp to create blue corn tuiles; drain on paper towels and season with salt.

8. 08

   Sauté the baby leeks in the remaining duck fat over high heat until charred on the outside and tender within.

9. 09

   To serve, spoon a pool of glossy Mole Negro onto the center of warm plates. Thinly slice the rested duck breast against the grain and arrange over the mole. Garnish with charred baby leeks, blue corn tuiles, and a sprinkle of toasted pepitas and flaky sea salt.