Pan-Seared Duck Breast 'Al...Pan-Seared Duck Breast 'Al Pastor' with Mole Blanco & Charred Pineapple Gel

An elevated interpretation of classic Al Pastor flavors featuring succulent achiote-marinated duck breast, served over a silky, complex white mole and accented with a bright charred pineapple fluid gel.

Ingredients

Cooking Instructions

1. 01

   Whisk achiote paste, orange juice, guajillo chile powder, Mexican oregano, and 1 tsp kosher salt until smooth. Score duck breast skin in a tight crosshatch pattern without piercing meat. Rub marinade evenly over duck, wrap, and refrigerate for at least 30 minutes.

2. 02

   To make the Pineapple Gel: Boil fresh pineapple juice and agar-agar powder in a small saucepan for 1 minute while whisking continuously. Pour into a flat tray and chill in the refrigerator for 20 minutes until completely set into a solid jelly.

3. 03

   Transfer the set pineapple jelly to a high-speed blender with lime juice and blend on high until a completely smooth, glossy fluid gel forms. Transfer into a squeeze bottle.

4. 04

   To make the Mole Blanco: Lightly toast sesame seeds, almonds, and pine nuts in a dry skillet over medium-low heat until fragrant but not browned. In a separate pan, lightly sear the sliced plantain and habanero in a touch of oil.

5. 05

   Combine toasted nuts, seeds, plantain, habanero, and warm chicken bone broth in a high-speed blender. Blend on highest speed for 2 minutes until velvety smooth. Strain through a fine mesh chinoise into a small saucepan over low heat. Stir in white chocolate until melted; season with sea salt.

6. 06

   Place scored duck breasts skin-side down in a cold stainless steel skillet. Set heat to medium-low to render fat slowly for 10-12 minutes until skin is golden and ultra-crispy. Flip duck and cook skin-side up for 2-3 minutes until internal temperature reaches 130°F (medium-rare). Rest on a warm plate for 8 minutes before slicing.

7. 07

   To assemble: Spoon a pool of warm Mole Blanco onto each pre-heated plate. Slice duck breast into thin fan ribbons and arrange atop the mole. Dot around the plate with the Pineapple Gel, and garnish with shaved radish ribbons and micro cilantro.