Duck Breast con Mole...Duck Breast con Mole Negro & Mezcal-Cherry Gastrique

Crispy-skinned Rohan duck breast served over a velvety, charred black mole enriched with dark chocolate and Mexican spices, finished with a smoky Mezcal-cherry gastrique.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet over medium-high heat, toast the dried chiles briefly for 30 seconds until fragrant. Transfer chiles to a bowl, pour over warm duck stock, and submerge for 20 minutes to rehydrate.

2. 02

   In the same skillet, char the tomato, plantain slices, black garlic, almonds, and sesame seeds until deeply toasted and blackened in spots. Transfer to a high-speed blender.

3. 03

   Add the softened chiles, 1 cup of the soaking stock, and Mexican chocolate into the blender. Puree on high for 2 minutes until silky smooth. Pass through a fine mesh tamis into a saucepan. Simmer gently over low heat for 20 minutes; adjust seasoning with salt and piloncillo.

4. 04

   For the gastrique: Combine cherries, Mezcal, sherry vinegar, and 1 tbsp piloncillo in a small saucepan. Simmer over medium heat for 10-12 minutes until reduced to a glossy, syrupy consistency.

5. 05

   Toss Kabocha squash slices with rendered duck fat or olive oil and a pinch of salt. Roast at 400°F (200°C) for 12 minutes until tender with caramelized edges.

6. 06

   Score the duck skin in a fine crosshatch pattern without cutting into the flesh. Season generously with kosher salt. Place skin-side down in a cold skillet, set heat to medium-low, and slowly render fat for 10-12 minutes until skin is deeply golden and crispy.

7. 07

   Flip the duck breast and sear the meat side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm board and rest for 8 minutes before thinly slicing.

8. 08

   To plate: Spoon a mirror of warm Mole Negro onto the center of each pre-warmed plate. Arrange fanned duck slices across the sauce, drape charred squash alongside, drizzle with Mezcal-cherry gastrique, and garnish with toasted sesame seeds, flaky sea salt, and micro cilantro.