Magret de Pato con...Magret de Pato con Mole Blanco y Xoconostle

Crispy-skinned duck breast rested in a velvety macadamia and white chocolate mole, brightened with fermented sour prickly pear and cilantro chlorophyll oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Cilantro Oil: Blanch cilantro leaves in boiling water for 10 seconds, shock in ice water, squeeze dry, then blend with grapeseed oil until vibrant green. Strain through a coffee filter and set aside.

2. 02

   Create the Mole Blanco: Lightly toast macadamia nuts in a dry pan. In a high-speed blender, combine toasted nuts, poached onion, habanero, and warm poultry stock. Blend until completely smooth. Pass through a fine-mesh chinois into a small saucepan.

3. 03

   Finish the Mole: Place the saucepan over low heat. Gradually whisk in the white chocolate until melted and emulsified. Season with salt to balance the sweetness. Keep warm (do not boil).

4. 04

   Prepare the Duck: Score the duck skin in a cross-hatch pattern, being careful not to cut the flesh. Place skin-side down in a cold cast-iron skillet. Turn heat to medium-low to slowly render the fat until the skin is deep golden and crispy (about 8-10 minutes).

5. 05

   Finish the Cook: Flip the duck and cook for 2-3 minutes for medium-rare (internal temp 52°C/125°F). Remove from pan and let rest for 8 minutes before slicing.

6. 06

   Assembly: Spoon a generous circle of Mole Blanco onto the center of warmed plates. Slice the duck breast and arrange atop the mole. Garnish with diced xoconostle and droplets of cilantro oil. Finish with a sprinkle of Maldon salt.