Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Smoked Pasilla-Blackberry Mole & Blue Corn Tuile

An elevated Mexican dish featuring crispy pan-roasted duck breast over a luscious, smoked pasilla chili and fresh blackberry mole, balanced with vibrant pineapple gel, pickled xoconostle, and a delicate blue corn lace tuile.

Ingredients

Cooking Instructions

1. 01

   Toast dried pasilla and mulato chiles in a dry skillet over medium heat for 1-2 minutes until fragrant; submerge in hot duck stock for 15 minutes to rehydrate.

2. 02

   In a high-speed blender, combine rehydrated chiles, fresh blackberries, toasted sesame seeds, cinnamon stick, allspice berries, and stock. Blend on high until completely smooth, then strain through a fine-mesh chinois.

3. 03

   Transfer strained mole base to a small saucepan over low heat. Simmer gently for 15 minutes to reduce slightly, then whisk in dark chocolate until glossy. Season with flaky sea salt and hold warm.

4. 04

   Prepare pineapple gel: In a small pot, whisk pineapple juice with agar-agar. Bring to a boil for 1 minute, pour onto a cold metal tray, and chill until firmly set (approx. 15 minutes).

5. 05

   Blend set pineapple agar gel on high speed until silky and fluid. Pass through a fine strainer and transfer to a squeeze bottle.

6. 06

   Prepare blue corn tuile batter: Whisk blue corn masa harina, 120ml water, vegetable oil, and a pinch of salt until thin and uniform. Pour small ladlefuls into a non-stick frying pan over medium-high heat, letting the batter sizzle into delicate lace tuiles. Remove carefully and drain on paper towels.

7. 07

   Score duck breast skin in a tight crosshatch pattern without cutting into the meat. Season generously with sea salt.

8. 08

   Place duck breasts skin-side down in a cold cast-iron skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin becomes deep golden and ultra-crisp.

9. 09

   Flip duck breasts and sear the flesh side for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Rest on a warm board for 8 minutes before fan-slicing.

10. 10

    To plate: Draw a bold arc of warm blackberry mole across warmed wide-rim plates. Arrange sliced duck breast alongside. Dot with pineapple gel, garnish with pickled xoconostle ribbons, and drape delicately with a crisp blue corn tuile.