Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro de Ajo Negro

An exquisite, modern Mexican masterpiece featuring perfectly rendered, crispy-skinned duck breast served over a velvety, complex black garlic mole, balanced with bright pickled kumquats.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium-high heat, toast the dried ancho and guajillo chilies for 1-2 minutes until fragrant. Transfer to a bowl, cover with boiling water, and let rehydrate for 20 minutes.

2. 02

   In the same hot skillet, char the quartered onion and halved tomatoes until blackened on all sides. Remove and set aside.

3. 03

   In a high-powered blender, combine the drained rehydrated chilies, black garlic cloves, charred onion, charred tomatoes, toasted almonds, pepitas, Mexican oregano, allspice, and 1 cup of the stock. Blend on high until completely smooth and velvety.

4. 04

   Heat 1 tablespoon of duck fat in a heavy saucepan over medium heat. Pour in the blended mole paste and fry, stirring constantly, for 5 minutes. Reduce heat to low, stir in the remaining stock, and simmer gently for 25 minutes. Stir in the dark chocolate until fully melted and integrated; season with kosher salt to taste.

5. 05

   For the pickled kumquats, heat the white vinegar, water (1/4 cup), sugar, and a pinch of salt in a small saucepan until sugar dissolves. Pour the hot liquid over the sliced kumquats and let steep for at least 15 minutes.

6. 06

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt on both sides.

7. 07

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Turn heat to medium-low and slowly render the fat for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally crispy and golden brown.

8. 08

   Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer to a warm board and let rest for 5 minutes before slicing thinly on the bias.

9. 09

   To serve, spoon a generous pool of hot Mole Negro de Ajo Negro onto the center of each plate. Arrange the sliced duck breast elegantly over the mole. Garnish with pickled kumquat rings, toasted sesame seeds, and delicate micro cilantro.