Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Garlic Mole and Pickled Physalis

An exquisite, modern Mexican masterpiece featuring perfectly rendered, rose-pink duck breast set against a velvety, complex mole of fermented black garlic and smoky mezcal, balanced by the bright acidity of quick-pickled ground cherries.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium-high heat, toast the dried ancho and pasilla chilies for 1-2 minutes until fragrant, being careful not to burn them. Transfer the chilies to a bowl, cover with 1 cup of the hot chicken stock, and let rehydrate for 15 minutes.

2. 02

   In a high-powered blender, combine the rehydrated chilies and their soaking liquid, the black garlic cloves, charred onion, charred tomatoes, toasted almonds, toasted pumpkin seeds, ground canela, and another 1/2 cup of the warm chicken stock. Blend on high until completely smooth and velvety. Pass the mixture through a fine-mesh chinois for a silky Michelin-grade texture.

3. 03

   Heat 1 tablespoon of duck fat in a heavy-bottomed saucepan over medium heat. Pour in the strained mole paste and fry, stirring constantly, for 3-5 minutes until the paste darkens slightly. Whisk in the remaining chicken stock and simmer gently on low heat for 15 minutes to allow the flavors to marry. Stir in the dark chocolate and mezcal until melted and incorporated. Season with salt to taste and keep warm.

4. 04

   In a small bowl, whisk together the apple cider vinegar and agave nectar. Toss the halved physalis in the mixture and let them quick-pickle at room temperature for at least 15 minutes.

5. 05

   Season the scored duck breasts generously with kosher salt on both sides. Place the breasts, skin-side down, in a cold, dry cast-iron skillet. Place the skillet over medium-low heat. Slowly render the fat from the skin for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally crispy and golden brown.

6. 06

   Flip the duck breasts and sear the flesh side for 2-3 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Transfer the duck to a warm cutting board and let rest for 8 minutes before slicing.

7. 07

   To plate, spoon a generous pool of the warm black garlic mole onto the center of each plate. Slice the rested duck breasts on a bias and fan them over the mole. Garnish with the pickled physalis, micro cilantro, and a delicate sprinkle of flaky sea salt.