Roasted Duck Breast with...Roasted Duck Breast with Mole Chichilo & Blue Corn Masa Tuile

Pan-roasted duck breast served over a velvety, charred-chile Mole Chichilo, accompanied by a crisp blue corn tuile, compressed chayote squash, and epazote-infused blackberries.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet, toast the dried chiles lightly until fragrant (10 seconds per side). Transfer to a bowl of hot duck stock to soak for 15 minutes.

2. 02

   In the same skillet over high heat, char the onion halves, garlic cloves, tomatoes, tomatillos, and one corn tortilla until deeply blackened on all sides. Peel garlic once cool.

3. 03

   Transfer rehydrated chiles, charred vegetables, 2 cups of soaking stock, and toasted avocado leaf to a high-powered blender. Puree until completely smooth. Pass through a fine chinois into a heavy saucepan.

4. 04

   Simmer the mole over medium-low heat for 25 minutes, whisking in the dark chocolate until glossy and velvety. Season with sea salt and reduce until it coats the back of a spoon.

5. 05

   For the tuile: Whisk blue corn masa harina, 1/2 cup water, melted butter, egg white, and a pinch of salt until a thin, uniform batter forms. Spoon small portions onto a hot non-stick pan; cook until crisp and lacy. Carefully set aside.

6. 06

   Toss shaved chayote with lime juice and a pinch of salt to quick-pickle. Gently toss blackberries with ribboned epazote.

7. 07

   Season duck breasts liberally with sea salt. Place skin-side down in a cold skillet and set heat to medium-low. Slowly render fat for 10-12 minutes until skin is golden and ultra-crisp. Flip and sear flesh side for 2-3 minutes (target internal temp 130°F for medium-rare). Rest for 8 minutes, then slice thinly.

8. 08

   To plate: Spoon a smooth circular pool of warm Mole Chichilo off-center. Fan sliced duck breast over the mole. Nestle pickled chayote and epazote blackberries alongside, then top with the blue corn masa tuile and fresh microgreens.