Aged Duck Breast with...Aged Duck Breast with Black Cherry Mole and Nixtamalized Grits

A Michelin-star interpretation of Oaxacan flavors featuring dry-aged duck, a complex fruit-forward black mole, and creamy heirloom corn grits.

Ingredients

Cooking Instructions

1. 01

   To make the mole: Toast the dried chilies in a dry pan until fragrant. Soak in hot water for 20 minutes until soft.

2. 02

   In a heavy-bottomed pot, sauté the cherries and spices. Blend the soaked chilies with the cherries and a splash of soaking liquid until perfectly smooth.

3. 03

   Return the puree to the pot, add the chicken stock, and simmer over low heat for 30 minutes. Whisk in the dark chocolate at the very end until glossy and thick. Season with sea salt.

4. 04

   For the grits: Simmer the corn grits in 3 cups of salted water, whisking constantly until tender and creamy (approx. 25 mins). Finish by folding in the cold cultured butter.

5. 05

   Prepare the duck: Score the skin in a fine diamond pattern. Place skin-side down in a cold pan and gradually increase to medium heat. Render the fat for 8-10 minutes until the skin is glass-like and mahogany.

6. 06

   Flip the duck and sear the flesh side for 2 minutes. Transfer to a 375°F oven for 3-4 minutes for a perfect medium-rare. Let the meat rest for 8 minutes before slicing.

7. 07

   Plating: Spoon a generous circle of cherry mole onto the plate. Place a mound of grits in the center. Top with thick slices of the rested duck. Garnish with toasted pepitas and micro-cilantro.