Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Garlic Mole and Plantain Silk

An elevated, modern Mexican dish featuring crispy-skinned duck breast served over a velvet-textured black garlic mole, paired with caramelized plantain silk and quick-pickled chayote for bright contrast.

Ingredients

Cooking Instructions

1. 01

   Toast the dried ancho and pasilla chilis in a hot dry skillet for 1-2 minutes until aromatic. Transfer to a heatproof bowl, cover with warm chicken bone broth, and steep for 15 minutes.

2. 02

   In a high-speed blender, combine rehydrated chilis with broth, black garlic, toasted pepitas, dark chocolate, and Mexican oregano. Puree until silk-smooth, pass through a fine chinoise into a saucepan, and gently simmer over low heat for 12 minutes until thickened; season with salt.

3. 03

   Roast peeled plantains at 200°C (400°F) for 20 minutes until caramelized. Blend with a splash of broth and a pinch of salt until a glossy puree forms.

4. 04

   Submerge thinly sliced chayote in agave vinegar mixed with 30ml water and a pinch of salt. Let pickle at room temperature for 20 minutes.

5. 05

   Place scored duck breasts skin-side down in a cold cast-iron pan. Turn heat to medium-low and render fat slowly for 8-10 minutes until crisp and golden brown. Flip and cook for 2-3 minutes until medium-rare (internal temperature 54°C / 130°F). Rest duck on a warm board for 8 minutes.

6. 06

   Flash-char heirloom scallions in the hot duck fat left in the pan for 2 minutes until blistered.

7. 07

   To plate: Swipe a generous curve of plantain silk across each warmed plate. Slice duck breasts into neat medallions and arrange over the puree. Spoon glossy black garlic mole alongside, top with charred scallions, and garnish with curled pickled chayote ribbons.