Magret de Canard with...Magret de Canard with Mole Blanco, Fermented Plum Gastrique, and Charred Chayote

An avant-garde exploration of Alta Cocina Mexicana pairing crispy-skinned duck breast with a velvety pine nut and white chocolate mole blanco, balanced by a tart fermented plum gastrique and crisp ribbons of charred baby chayote.

Ingredients

Cooking Instructions

1. 01

   To begin the Mole Blanco: In a heavy enamel saucepan over medium-low heat, sweat the white onion, garlic, and habanero in a light film of neutral oil until translucent and fragrant without taking on any color (about 6 minutes).

2. 02

   Add the pine nuts, sesame seeds, and plantain slices to the saucepan. Sauté gently for 3-4 minutes to activate their essential oils. Pour in the clarified duck stock, bring to a gentle simmer, and cook for 20 minutes until the nuts and plantains are softened completely.

3. 03

   Transfer the hot mixture to a high-powered blender (e.g., Vitamix). Blend on high for 3 full minutes until an impeccably smooth, silk-like emulsion forms. Strain through a fine chinois into a clean saucepan. Whisk in the white chocolate off the heat until fully melted and integrated. Season with fine sea salt and a whisper of white pepper; keep warm at 60°C.

4. 04

   For the Fermented Plum Gastrique: In a small copper saucepan, combine the grated piloncillo and aged Sherry vinegar over medium heat until caramelized and syrupy (about 3 minutes). Whisk in the fermented plum paste and 2 tablespoons of water. Simmer until it reaches a glossy coating consistency, then pass through a fine sieve and transfer to a squeeze bottle.

5. 05

   For the Duck: Season the scored skin and flesh generously with kosher salt. Place the duck breasts skin-side down in a cold, heavy-gauge carbon steel skillet over low heat. Slowly render the fat for 12-14 minutes, draining excess rendered fat continuously, until the skin is hyper-crisp, deep golden-brown, and paper-thin.

6. 06

   Flip the breasts to the flesh side, increase heat slightly, and sear for 2 minutes until internal temperature hits 52°C (125°F) for medium-rare. Transfer to a warm resting rack and let rest for 7 minutes before carving.

7. 07

   For the Chayote: Toss shaved chayote ribbons with a few drops of fresh lime juice and duck fat. Quickly flash-char for 15 seconds using a culinary torch to add blistered edges while retaining crunch; season with hoja santa powder and Maldon salt.

8. 08

   To Plate: Spoon a generous pool of velvety Mole Blanco off-center onto warm, dark stoneware. Carve the duck breast into precise medallions and fan across the mole. Dot the plate with the Fermented Plum Gastrique. Artfully arrange the charred chayote ribbons alongside and garnish with micro epazote and wild cilantro blossoms.