Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Heirloom Black Mole & Smoked Camote Purée

An exquisite modern Mexican dish featuring crispy-skinned duck breast served over a rich 24-ingredient Mole Negro, complemented by silky mezcal-infused smoked sweet potato purée and tangy pickled guajillo shallots.

Ingredients

Cooking Instructions

1. 01

   Make the Pickled Shallots: Combine apple cider vinegar, 2 tablespoons water, sliced guajillo chile, and a pinch of salt in a small saucepan. Warm until simmering, then pour over sliced shallots. Cover and refrigerate to quick-pickle for at least 30 minutes.

2. 02

   Prepare the Camote Purée: Preheat oven to 400°F (200°C). Roast sweet potato halves skin-side down until completely tender (about 40 minutes). Scoop out flesh and press through a ricer into a saucepan. Stir in 1 tbsp duck fat, mezcal, and sea salt. Whip until smooth and keep warm.

3. 03

   Toast Mole Aromatics: In a dry skillet over medium heat, gently toast the dried chiles (mulato, pasilla, ancho) for 1-2 minutes until fragrant. Transfer to a bowl of hot water to rehydrate for 15 minutes. In the same skillet, toast pepitas, sesame seeds, almonds, a pinch of cinnamon, and cloves until lightly golden.

4. 04

   Blend and Simmer Black Mole: Drain rehydrated chiles. Combine chiles, toasted seeds, toasted almonds, black garlic, fried plantain, roasted tomatillos, chopped Oaxacan chocolate, and 1 cup of rich broth in a high-speed blender. Blend until silky smooth. Pass through a fine chinois into a saucepan, add remaining broth, and simmer on low for 25 minutes until glossy and thick. Season with salt.

5. 05

   Sear Duck Breasts: Score the duck skin in a fine crosshatch pattern without cutting into the meat. Season both sides generously with sea salt. Place skin-side down in a cold skillet over low-medium heat. Allow fat to slowly render for 8-10 minutes until skin is thin, deep golden, and crispy. Pour off excess fat. Flip and sear meat side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Rest on a cutting board for 5-7 minutes.

6. 06

   Assemble and Plate: Spoon a smooth swoop of Black Mole across each warm pre-heated plate. Pipe or quenelle the smoked camote purée alongside. Slice duck breast against the grain into thick fan pieces and lay over the mole. Garnish with pickled guajillo shallots, toasted pepitas, and fresh micro cilantro leaves.