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

An elevated Mexican masterpiece featuring crispy-skinned duck breast paired with a velvety, deeply complex black garlic mole negro, rich plantain purée, and quick-pickled watermelon radish.

Ingredients

Cooking Instructions

1. 01

   In a small glass bowl, toss thin slices of watermelon radish with apple cider vinegar, a pinch of sugar, and sea salt. Set aside to quick-pickle for at least 20 minutes.

2. 02

   In a dry cast-iron skillet over medium heat, lightly toast the dried chiles (Mulato, Pasilla, Guajillo) for 1-2 minutes until fragrant. Transfer chiles to a bowl, pour 1.5 cups of warm duck stock over them, and submerge to steep for 15 minutes.

3. 03

   In the same hot skillet, toast the pepitas, sesame seeds, and cinnamon stick until golden and fragrant (about 2 minutes). Transfer to a high-speed blender.

4. 04

   Add rehydrated chiles with their soaking liquid, black garlic, and chopped dark chocolate to the blender. Purée on high speed until completely smooth. Strain through a fine chinois strainer into a saucepan, stir in 0.5 cups of stock, and simmer over low heat for 15-20 minutes until thick and glossy. Season with salt.

5. 05

   For the plantain silk, melt butter in a sauté pan over medium-high heat. Add plantain rounds and cook until caramelized and tender (approx. 4-5 minutes). Blend with remaining 0.5 cups of stock until silky and velvety. Season with salt and keep warm.

6. 06

   Pat the duck breasts thoroughly dry and season generously with sea salt. Place skin-side down in a cold skillet. Set heat to medium-low to slowly render the fat, cooking skin-side down for 8-10 minutes until the skin is deep golden brown and ultra-crispy.

7. 07

   Flip the duck breasts and cook on the flesh side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a cutting board and rest for 5-7 minutes before slicing on a bias.

8. 08

   To plate: Spoon a generous pool of Black Garlic Mole Negro onto warm plates. Add a smooth swipe of plantain purée alongside. Fan sliced duck breast across the mole, and garnish with drained pickled radish rounds and toasted sesame seeds.