Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Mole Negro, Plantain Silk, and Pickled Chayote

Crisp pan-roasted duck breast served over a velvety 24-ingredient Mole Negro, balanced by a smooth caramelized plantain puree, acid-brightened chayote ribbons, and vibrant epazote oil.

Ingredients

Cooking Instructions

1. 01

   For the Epazote Oil: Blanch epazote leaves in boiling water for 10 seconds, then shock in an ice bath. Drain, dry thoroughly, and blend on high speed with grapeseed oil until bright green. Strain through a fine-mesh cheesecloth and set aside.

2. 02

   For the Pickled Chayote: Bring cider vinegar, 50ml water, 1 tbsp sugar, and a pinch of salt to a gentle boil. Pour over thin chayote ribbons and let steep at room temperature for 30 minutes to lightly pickle and soften.

3. 03

   For the Mole Negro: Lightly toast dried chiles in a dry skillet until fragrant (do not burn). Transfer to a bowl and soak in hot stock for 15 minutes. In the same skillet, toast cinnamon, sesame seeds, charred tomatoes, and tomatillos.

4. 04

   Blend the soaked chiles, stock, toasted spices, and charred vegetables until completely smooth. Pass through a fine tamis sieve into a saucepan. Simmer over medium-low heat for 20 minutes until thickened. Stir in chopped Mexican chocolate until rich, glossy, and pitch-dark. Season with sea salt.

5. 05

   For the Plantain Silk: Sauté plantain slices in 1 tbsp duck fat until deeply caramelized. Blend with 50ml warm stock and a pinch of salt until silky smooth. Pass through a fine mesh strainer and keep warm.

6. 06

   For the Duck: Season duck breasts generously with salt. Place skin-side down in a cold stainless steel pan over medium-low heat. Render duck fat slowly for 10–12 minutes until skin is golden and ultra-crisp. Flip and cook flesh side for 2–3 minutes until medium-rare (internal temperature 54°C / 130°F). Rest duck on a wire rack for 7 minutes.

7. 07

   Plating: Draw a curved swoosh of plantain silk across warm wide plates. Ladle a pool of glossy Mole Negro adjacent to it. Thickly slice the duck breast and fan across the mole. Top with drained, folded chayote ribbons and drizzle vibrant epazote oil around the plate.