Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Black Garlic Mole Negro & Charred Pineapple Gel

A refined fine-dining take on Mexican heritage, featuring rendered duck breast, a complex 24-ingredient black garlic mole negro, smoked plantain purée, and bright charred pineapple gel.

Ingredients

Cooking Instructions

1. 01

   To make the Mole Negro: Toast the dried chiles in a dry pan until fragrant. Submerge in warm duck stock for 15 minutes. In a high-powered blender, combine rehydrated chiles, stock, black garlic, and spices. Blend until velvety smooth, strain through a chinois, return to a saucepan, and whisk in dark chocolate over low heat until reduced and glossy.

2. 02

   To make the Charred Pineapple Gel: Sear pineapple spears over high flame until deeply charred. Blend smooth with a splash of water, strain, then bring juice to a boil with agar-agar for 1 minute. Pour into a shallow pan and chill until fully set. Blend the set gel until silkily smooth and transfer to a squeeze bottle.

3. 03

   To make the Smoked Plantain Purée: Roast whole plantains over open gas flame until completely charred on the outside and soft within. Scoop out flesh, process with butter, half the lime juice, and sea salt until completely emulsified.

4. 04

   To prepare Radish: Toss mandoline-sliced watermelon radish with remaining lime juice and a pinch of salt to quick-pickle for garnish.

5. 05

   Cook the Duck: Season duck breasts generously with salt. Place skin-side down in a cold cast-iron skillet over medium-low heat. Slowly render fat for 10-12 minutes until skin is deeply golden and crispy. Flip and cook flesh side for 2 minutes (target medium-rare, internal temp 54°C/130°F). Rest for 8 minutes before slicing into thin fan medallions.

6. 06

   Plating: Swipe a streak of smoked plantain purée across warmed plates. Spoon a generous circle of black garlic mole negro. Fan out duck breast slices over the mole. Dot with pineapple gel and garnish with pickled radish and toasted sesame seeds.