Duck Breast with Mole...Duck Breast with Mole Chichilo, Charred Plantain Purée, and Pickled Hibiscus Shallots

Crisp-skinned, tender duck breast elevated by a velvety, smoky Oaxacan Mole Chichilo, balanced with the sweetness of charred plantain purée and vibrant, acid-forward pickled hibiscus shallots.

Ingredients

Cooking Instructions

1. 01

   Bring sherry vinegar, 60ml water, 15g sugar, and dried hibiscus flowers to a boil. Pour hot liquid through a fine strainer over sliced shallots in a heatproof jar. Let steep at room temperature for at least 30 minutes to pickle.

2. 02

   In a dry comal or cast-iron skillet, toast the chiles until fragrant, then char the tortilla, tomatoes, and tomatillos until deeply blackened in spots. Soak toasted chiles in 150ml warm duck stock for 15 minutes.

3. 03

   Transfer rehydrated chiles, charred tortilla, blistered tomatoes, tomatillos, and soaking liquid to a high-speed blender; process until completely smooth. Pass through a fine chinois into a saucepan.

4. 04

   Add remaining stock and toasted avocado leaves to the sauce. Simmer over medium-low heat for 20 minutes until thickened. Whisk in Mexican dark chocolate until glossy and seasoned to taste with sea salt. Keep warm.

5. 05

   Char whole unpeeled plantains directly over an open flame until skin is entirely blackened and flesh is yielding. Peel and blend warm plantain flesh with browned cultured butter, a splash of cream, and a pinch of salt until silky and emulsified.

6. 06

   Season scored duck breasts with fine sea salt. Place skin-side down in a cold cast-iron pan over medium-low heat to slowly render fat until skin is deep golden and crisp (approx. 8–10 minutes). Flip and sear flesh side for 2 minutes to medium-rare (54°C core temperature). Rest for 6 minutes.

7. 07

   Carve duck breasts into neat medallions. Spoon a circular base of Mole Chichilo onto warm plates, pipe elegant quenelles of charred plantain purée alongside, fan duck slices over the mole, and garnish with pickled hibiscus shallots and micro epazote.