Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Garlic Mole Negro & Heirloom Blue Corn Sope

An elevated interpretation of traditional Mexican Mole Negro featuring crispy skin duck breast, complex black garlic mole, delicate heirloom blue corn sopes, and a bright xoconostle citrus reduction.

Ingredients

Cooking Instructions

1. 01

   Toast the dried Pasilla and Mulato chiles in a dry skillet over medium heat for 1 minute until fragrant, then steep in 1 cup of hot duck stock for 15 minutes.

2. 02

   Transfer rehydrated chiles, stock, black garlic, charred tomatoes, toasted pepitas, and dark chocolate to a high-powered blender; puree until velvety smooth.

3. 03

   Strain the mole puree through a fine-mesh chinoise into a small saucepan, add the remaining 0.5 cup duck stock, and simmer gently on low heat for 20 minutes; season with sea salt.

4. 04

   Combine blue corn masa harina with warm water and sea salt to form a supple dough; shape into 4 small thick sope discs with raised edges and cook on a hot comal for 3 minutes per side.

5. 05

   Whisk xoconostle paste, fresh lime juice, and agave nectar together to create a bright, glossy citrus reduction gel.

6. 06

   Season scored duck breasts generously with salt; place skin-side down in a cold cast-iron skillet and slowly render fat over medium-low heat for 12 minutes until skin is golden and ultra-crisp.

7. 07

   Flip duck breasts and cook for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare; rest on a warm cutting board for 8 minutes before fan-slicing.

8. 08

   Plate by drawing a smooth arc of black garlic mole across the plate, placing a warm blue corn sope beside it, topping with sliced duck breast, dotting with xoconostle gel, and finishing with micro cilantro and watermelon radish.