Crispy Duck Breast with...Crispy Duck Breast with Oaxacan Mole Negro & Charred Plantain Puree

An elevated Michelin-worthy dish featuring perfectly rendered duck breast paired with a complex, glossy 24-ingredient Mole Negro, balanced by velvety charred plantain puree and bright pickled radish pearls.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet over medium heat, toast the chiles briefly until fragrant. Transfer chiles to a bowl and steep in 2 cups of hot duck stock for 20 minutes.

2. 02

   In the same skillet, toast the pepitas, almonds, sesame seeds, and raisins until golden. Char the corn tortilla over open flame until black edges form.

3. 03

   Transfer rehydrated chiles, steeped stock, toasted nuts, seeds, raisins, and charred tortilla into a high-speed blender. Puree until silkily smooth, then strain through a fine chinois into a saucepan.

4. 04

   Simmer the mole sauce over low heat, whisking in the chopped dark chocolate and remaining 1 cup of stock. Season with sea salt and cook for 25 minutes until deep, glossy, and rich.

5. 05

   Roast whole, unpeeled plantains at 400°F (200°C) for 20 minutes until skin turns black and flesh tender. Scoop out pulp and blend with unsalted butter and lime juice until velvety; season with salt.

6. 06

   Score the duck breast skin in a tight cross-hatch pattern and season generously with sea salt. Place skin-side down in a cold stainless steel pan, rendering fat slowly over low-medium heat for 10-12 minutes until deep gold and crispy.

7. 07

   Flip the duck breast and sear the flesh side for 2-3 minutes until internal temperature hits 130°F (54°C) for medium-rare. Rest on a warm board for 8 minutes before thinly slicing.

8. 08

   To plate: Mirror the plate with glossy Mole Negro, pipe a curve of warm plantain puree, fan sliced duck breast over the sauce, and accent with pickled radish pearls, toasted sesame seeds, and micro cilantro.