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Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro de Xico and Pickled Hibiscus Petals

Name: Pan-Seared Duck Breast with Mole Negro de Xico and Pickled Hibiscus Petals
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 2
Ingredients: 2 Pekin duck breasts (6 oz each), skin-on; 2 dried ancho chiles, stemmed and seeded; 2 dried mulato chiles, stemmed and seeded; 50g high-quality Mexican dark chocolate (Abuelita or Ibarra style); 1/2 ripe plantain, sliced into rounds; 30g whole blanched almonds, toasted; 250ml rich duck or chicken stock; 1/4 cup dried hibiscus flowers (Jamaica); 50ml apple cider vinegar; 1 tbsp granulated sugar; 1/2 tsp ground Mexican Canela; Maldon sea salt to taste

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Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

60 mins

🍳

Cook Time

45 mins

⭐

Difficulty

Hard

A sophisticated Michelin-style interpretation of traditional Oaxacan flavors, featuring succulent duck breast paired with a complex, spiced chocolate-chile sauce and bright, floral acidity.

Modern MexicanHard

Ingredients

•2 Pekin duck breasts (6 oz each), skin-on

•2 dried ancho chiles, stemmed and seeded

•2 dried mulato chiles, stemmed and seeded

•50g high-quality Mexican dark chocolate (Abuelita or Ibarra style)

•1/2 ripe plantain, sliced into rounds

•30g whole blanched almonds, toasted

•250ml rich duck or chicken stock

•1/4 cup dried hibiscus flowers (Jamaica)

•50ml apple cider vinegar

•1 tbsp granulated sugar

•1/2 tsp ground Mexican Canela

•Maldon sea salt to taste

Cooking Instructions

01
In a small saucepan, bring vinegar, sugar, and 50ml water to a boil. Remove from heat, add dried hibiscus flowers, and steep for 30 minutes. Strain and reserve flowers for garnish.
02
Lightly toast the dried chiles in a dry pan until fragrant. Submerge in hot water for 20 minutes to rehydrate.
03
In a skillet with a teaspoon of oil, fry the plantain rounds until golden brown and caramelized.
04
In a high-speed blender, combine rehydrated chiles, fried plantains, toasted almonds, duck stock, and cinnamon. Process until completely smooth.
05
Transfer the puree to a saucepan. Stir in the grated chocolate over low heat. Simmer for 15 minutes, stirring constantly until the mole is thick and glossy. Season with salt.
06
Score the duck breast skin in a crosshatch pattern. Place skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the fat for 8-10 minutes until the skin is mahogany and crisp.
07
Flip the duck and sear the flesh side for 2 minutes for medium-rare. Remove from pan and let rest for 5 minutes before slicing.
08
To plate, spread a generous circle of Mole Negro on the center of the plate. Arrange sliced duck breast on top. Garnish with the pickled hibiscus petals and a sprinkle of sea salt.

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