Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro and Charred Fig

Name: Pan-Seared Duck Breast with Mole Negro and Charred Fig
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Cuisine: Modern Mexican
Ingredients: 4 duck breasts, skin scored in a crosshatch pattern; 1 teaspoon kosher salt; 2 dried ancho chilies, stemmed and seeded; 2 dried pasilla chilies, stemmed and seeded; 1 medium white onion, thickly sliced; 3 garlic cloves, unpeeled; 1 ripe plantain, peeled and sliced into rounds; 2 cups rich duck stock (or unsalted chicken stock); 2 oz high-quality Mexican dark chocolate (70% cacao), chopped; 2 tablespoons toasted pepitas; 1 tablespoon toasted sesame seeds; 1/4 teaspoon ground Mexican cinnamon (ceylon); 4 fresh figs, halved lengthwise; 1 tablespoon artisanal espadín mezcal; 1 tablespoon wildflower honey; Micro-cilantro and edible marigold petals for garnish

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Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

45 mins

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Cook Time

45 mins

⭐

Difficulty

Hard

An ultra-luxurious, modern interpretation of Oaxacan cuisine. Crispy-skinned, succulent duck breast paired with a velvety, complex mole negro, balanced by the smoky sweetness of mezcal-glazed fresh figs.

Modern MexicanHard

Ingredients

•4 duck breasts, skin scored in a crosshatch pattern

•1 teaspoon kosher salt

•2 dried ancho chilies, stemmed and seeded

•2 dried pasilla chilies, stemmed and seeded

•1 medium white onion, thickly sliced

•3 garlic cloves, unpeeled

•1 ripe plantain, peeled and sliced into rounds

•2 cups rich duck stock (or unsalted chicken stock)

•2 oz high-quality Mexican dark chocolate (70% cacao), chopped

•2 tablespoons toasted pepitas

•1 tablespoon toasted sesame seeds

•1/4 teaspoon ground Mexican cinnamon (ceylon)

•4 fresh figs, halved lengthwise

•1 tablespoon artisanal espadín mezcal

•1 tablespoon wildflower honey

•Micro-cilantro and edible marigold petals for garnish

Cooking Instructions

01
Toast the dried ancho and pasilla chilies in a dry skillet over medium heat for 2 minutes until fragrant, being careful not to burn them. Transfer to a bowl, cover with boiling water, and let soften for 15 minutes.
02
In the same dry skillet, char the onion slices, unpeeled garlic, and plantain slices over medium-high heat until they develop dark charred spots. Remove from heat, peel the garlic, and set aside.
03
In a high-powered blender, combine the drained chilies, charred onion, garlic, plantain, toasted pepitas, sesame seeds, cinnamon, and 1 cup of duck stock. Blend on high speed for 3 minutes until completely smooth and velvety.
04
Pour the puréed mole mixture into a saucepan over medium-low heat. Stir in the remaining duck stock. Simmer gently for 20 minutes, stirring frequently. Stir in the dark chocolate until melted, and season with kosher salt to taste. Keep warm.
05
Season the scored duck breasts generously with kosher salt. Place them skin-side down in a cold, dry skillet. Turn the heat to medium-low and slowly render the fat for 8-10 minutes, draining excess fat as needed, until the skin is golden brown and extremely crispy.
06
Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer to a warm plate and let rest for 5-7 minutes before slicing.
07
While the duck rests, sear the halved figs cut-side down in a small pan over high heat for 1 minute until caramelized. Deglaze the pan with the mezcal and wildflower honey, swirling gently to glaze the figs, then remove from heat.
08
To serve, spoon a generous pool of hot Mole Negro onto the center of each warmed plate. Slice the duck breasts on a bias and arrange over the mole. Garnish with two glazed fig halves, micro-cilantro, and edible marigold petals.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023