Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Chichilo

A sophisticated, Michelin-caliber Mexican classic featuring crisp-skinned duck breast paired with a velvety, deeply aromatic Oaxacan Mole Chichilo, sweet potato purée, and charred tortilla ash.

Ingredients

Cooking Instructions

1. 01

   Toast the dried chiles lightly in a dry skillet until fragrant. Char the corn tortilla directly over an open gas flame until blackened and completely ashed.

2. 02

   In a heavy saucepan, combine toasted chiles, charred tortilla ash, charred tomatoes, allspice, cinnamon stick, oregano, and duck stock. Simmer over medium heat for 15 minutes until chiles soften.

3. 03

   Transfer the stock mixture to a high-speed blender; blend on high for 2 minutes until completely smooth. Pass through a fine chinoise sieve into a clean pan, keep warm over low heat, and season with sea salt.

4. 04

   Pass warm roasted sweet potato flesh through a fine ricer. Whip vigorously with unsalted butter and a pinch of salt until silky and glossy. Keep warm.

5. 05

   Season duck breasts generously with salt. Place skin-side down in a cold stainless steel pan over low-medium heat. Slowly render the fat for 8-10 minutes until skin is golden brown and crisp.

6. 06

   Flip duck breasts and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a wire rack to rest for 5 minutes, then slice thinly.

7. 07

   To plate: Swipe sweet potato purée across warm rimmed plates. Ladle Mole Chichilo alongside, arrange sliced duck breast atop the mole, and garnish with flaked sea salt.