Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Garlic Mole Negro & Caramelized Plum Puree

An elevated Mexican masterpiece featuring crispy-skinned duck breast served over a silky, complex mole negro infused with fermented black garlic, balanced by sweet caramelized plum and bright pickled radishes.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, combine sliced radishes with apple cider vinegar, a pinch of sea salt, and a splash of water. Set aside to quick-pickle.

2. 02

   Toast pasilla, mulato, and ancho chiles in a dry pan over medium heat for 1-2 minutes until fragrant. Transfer chiles to a bowl and submerge in warm stock for 15 minutes to soften.

3. 03

   In the same pan, dry-toast pepitas until toasted. Char the onion halves and tomatoes until deeply blackened on the skin.

4. 04

   Transfer rehydrated chiles, stock, charred onion, charred tomatoes, black garlic, toasted pepitas, Mexican oregano, and cinnamon into a high-powered blender. Puree until smooth.

5. 05

   Pass the chile puree through a fine chinoise sieve into a small saucepan over low heat. Simmer gently for 10 minutes. Whisk in dark chocolate until fully emulsified and glossy. Season mole with sea salt and keep warm.

6. 06

   Roast plum halves in a 400°F (200°C) oven for 15 minutes until tender and caramelized. Blend plums into a silky puree and strain.

7. 07

   Score the duck breast skin in a tight diamond pattern without cutting into the meat. Season generously with Maldon sea salt.

8. 08

   Place duck breasts skin-side down in a cold, dry cast-iron skillet over low-medium heat. Slowly render fat for 10-12 minutes until skin is golden and ultra-crisp. Drain excess fat.

9. 09

   Flip duck breasts and sear meat side for 2-3 minutes to reach medium-rare (internal temp 130°F/54°C). Remove from pan and rest on a warm wire rack for 5-7 minutes.

10. 10

    To plate: Spoon a generous swoosh of warm Black Garlic Mole Negro across each pre-warmed plate. Accent with delicate dots of plum puree. Slice duck breast into 1/4-inch fan slices and arrange over mole. Garnish with pickled radish ribbons and toasted pepitas.