Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Velvet Mole Blanco and Charred Figs

An avant-garde expression of Oaxacan haute cuisine featuring crisp-skinned magret duck nestled over a silken white mole crafted from Marcona almonds, white chocolate, and charred habanero, accented by Mezcal-torched figs and chile ash.

Ingredients

Cooking Instructions

1. 01

   To create the chile ash, place the dried ancho chile skins directly over an open flame or in a dry cast-iron skillet on high heat until completely charred black. Grind into an ultra-fine powder using a spice grinder and set aside.

2. 02

   In a wide sauté pan over medium-low heat, gently toast the Marcona almonds, pine nuts, and sesame seeds separately until fragrant but completely devoid of browning to maintain the pure ivory color of the mole. Remove and set aside.

3. 03

   In the same pan, heat 1 tablespoon of duck fat or neutral oil. Sweat the white onion, garlic, sliced plantain, habanero, golden raisins, and canela over low heat for 8-10 minutes until translucent and soft, ensuring no color develops.

4. 04

   Deglaze the pan with white wine, reducing by half. Add the toasted nuts, seeds, and hot poultry stock. Simmer gently for 15 minutes to soften all ingredients.

5. 05

   Transfer the mixture to a high-speed blender (such as a Vitamix) along with the chopped white chocolate. Blend on maximum speed for 3 minutes until an exceptionally smooth, velvet emulsion is achieved. Pass through a fine chinois into a clean saucepan. Season with sea salt and keep warm over very low heat.

6. 06

   Season the scored duck breasts generously with salt. Place skin-side down in a cold stainless steel or cast-iron skillet. Turn the heat to low-medium to slowly render the subcutaneous fat for 10-12 minutes until the skin turns deep golden and ultra-crisp.

7. 07

   Flip the duck breasts and cook on the flesh side for 2-3 minutes, basting with rendered duck fat, until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a warm cutting board and rest for 7 minutes.

8. 08

   Brush the cut sides of the halved figs with mezcal. Torch them with a culinary blowtorch until bubbling and slightly caramelized, or sear cut-side down in a smoking hot pan for 45 seconds.

9. 09

   To plate, spoon a generous pool of warm velvet Mole Blanco into the center of each shallow bowl. Carve each duck breast into thick diagonal slices and fan over the mole. Arrange two charred fig halves alongside, dust with a delicate line of chile ash, and finish with flaky Colima sea salt.