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Magret de Canard with...Magret de Canard with Mole Chichilo and Fermented Plantain Purée

Name: Magret de Canard with Mole Chichilo and Fermented Plantain Purée
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Cuisine: Contemporary Mexican
Ingredients: 2 large Moulard duck breasts (about 1 lb each), scored in a fine diamond pattern; 3 dried chilhuacle negro chiles (or substitute pasilla de Oaxaca), stemmed and seeded; 1 dried mulato chile, stemmed and seeded; 1 stale heirloom corn tortilla, charred to black ash; 2 fresh Mexican avocado leaves (hoja de aguacate), gently toasted; 2 cups rich roasted duck or veal stock, unsalted; 2 very ripe plantains (heavily spotted black), peeled and sliced; 3 tbsp unsalted cultured butter, cubed and chilled; 6 baby green tomatillos, quartered; 2 tbsp high-quality sherry vinegar; 1 tsp spice blend (equal parts Mexican allspice, canela, and Mexican oregano), freshly ground; Flaky Maldon sea salt, to taste

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Cuisine

Contemporary Mexican

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Servings

⏱

Prep Time

40 mins

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Cook Time

50 mins

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Difficulty

Hard

Crisp-skinned duck breast rested over an ancestral Oaxacan Mole Chichilo perfumed with toasted avocado leaves, paired with caramelized plantain purée and pickled baby green tomatoes.

Contemporary MexicanHard

Ingredients

•2 large Moulard duck breasts (about 1 lb each), scored in a fine diamond pattern

•3 dried chilhuacle negro chiles (or substitute pasilla de Oaxaca), stemmed and seeded

•1 dried mulato chile, stemmed and seeded

•1 stale heirloom corn tortilla, charred to black ash

•2 fresh Mexican avocado leaves (hoja de aguacate), gently toasted

•2 cups rich roasted duck or veal stock, unsalted

•2 very ripe plantains (heavily spotted black), peeled and sliced

•3 tbsp unsalted cultured butter, cubed and chilled

•6 baby green tomatillos, quartered

•2 tbsp high-quality sherry vinegar

•1 tsp spice blend (equal parts Mexican allspice, canela, and Mexican oregano), freshly ground

•Flaky Maldon sea salt, to taste

Cooking Instructions

01
Lightly toast the chilhuacle negro and mulato chiles in a dry cast-iron comal until fragrant, then soak in 1 cup of hot duck stock for 20 minutes until supple.
02
Char the corn tortilla directly over open flame until completely black and brittle to yield tortilla ash, then add it to a high-powered blender with the rehydrated chiles, soaking liquid, ground spices, and toasted avocado leaves.
03
Blend the mole base until ultra-smooth. Strain through a fine chinois into a saucepan, stir in the remaining duck stock, and gently simmer for 30 minutes over low heat until thickened to a glossy nappe. Season with fine salt.
04
In a separate pan, roast sliced plantains in 1 tablespoon of butter over medium-low heat until completely soft and deeply caramelized. Transfer to a blender with the remaining cold butter and a splash of warm water; purée until velvety and season with salt.
05
Quick-pickle the quartered tomatillos by tossing them with sherry vinegar, a pinch of salt, and a dash of ground canela. Let macerate at room temperature for 15 minutes.
06
Season the duck breasts generously with salt. Place skin-side down in a cold stainless steel skillet over medium-low heat, rendering the fat slowly for 10-12 minutes until the skin turns paper-thin and deeply golden.
07
Flip the breasts and sear the flesh side for 2-3 minutes to reach an internal temperature of 130°F (medium-rare). Transfer to a warm cutting board and rest for 8 minutes.
08
To plate: Pool warm Mole Chichilo off-center on heated ceramic plates. Swipe a quenelle of caramelized plantain purée opposite. Carve each duck breast into thick medallions, fan over the mole, top with pickled tomatillos, and finish with flaky sea salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023