Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Black Garlic Mole Negro & Delicata Squash

A refined Michelin-caliber Oaxacan dish featuring crispy skin-on duck breast served over an alluring, velvety black garlic mole negro, complemented by roasted delicata squash purée and pickled watermelon radish.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet over medium-high heat, toast the pasilla, mulato, and ancho chiles for 1-2 minutes until aromatic, taking care not to burn them. Transfer to a bowl, cover with warm chicken stock, and let rehydrate for 20 minutes.

2. 02

   In the same skillet, toast the almonds, pepitas, and plantain slices until lightly charred. Transfer to a high-powered blender.

3. 03

   Add the rehydrated chiles (with soaking stock), black garlic cloves, Mexican cinnamon, and dark chocolate into the blender. Puree on high speed until completely smooth and velvety. Pass through a fine mesh chinois into a saucepan.

4. 04

   Simmer the mole negro over low heat for 25 minutes until deep mahogany and glossy. Season with fine sea salt and adjust consistency with stock if needed.

5. 05

   Roast the delicata squash at 200°C (400°F) for 25 minutes until tender. Scoop the flesh into a blender with cold unsalted butter and process until silken and smooth. Keep warm.

6. 06

   Pat the duck breasts completely dry and season generously with salt. Place skin-side down in a cold skillet and render over low-medium heat for 10-12 minutes until skin is golden and ultra-crispy. Flip and cook for an additional 2-3 minutes until medium-rare (54°C / 130°F internal). Rest for 8 minutes.

7. 07

   To serve, spoon a pool of warm Mole Negro onto the center of each plate. Pipe a fluid line of delicata squash purée alongside it. Slice duck breast into neat, fan-shaped medallions and arrange over the mole. Garnish with pickled radish, micro cilantro, toasted sesame seeds, and flaky sea salt.