Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro, Mezcal Camote Puree, and Pickled Chayote

An elevated Mexican dish featuring crispy duck breast over a complex, velvet-smooth black mole, complemented by smoky mezcal-infused sweet potato puree and bright pickled chayote ribbons.

Ingredients

Cooking Instructions

1. 01

   For the pickled chayote: Toss shaved chayote ribbons with lime juice, agave nectar, and a pinch of salt. Set aside in the refrigerator to lightly pickle for at least 30 minutes.

2. 02

   For the Mole Negro base: Toast mulato and pasilla chilies lightly in a dry skillet until fragrant. Rehydrate them in warm chicken stock for 15 minutes. Puree the chilies, chicken stock, fried plantain, charred tortilla, and chopped Mexican chocolate in a high-speed blender until silky. Pass through a fine chinoise mesh strainer into a saucepan and simmer over low heat for 20 minutes until glossy and thick. Season with salt.

3. 03

   For the Mezcal Camote Puree: Place warm roasted sweet potato flesh in a blender with browned butter and mezcal. Puree until velvety and emulsified. Keep warm.

4. 04

   Score the skin of the duck breasts in a fine crosshatch pattern without cutting into the meat. Season generously with sea salt on both sides.

5. 05

   Place duck breasts skin-side down in a cold cast-iron skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin is deep golden brown and extremely crispy. Flip and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare.

6. 06

   Transfer duck to a warm cutting board and rest for 8 minutes before carving into neat, thin slices.

7. 07

   To plate: Swipe a wide arc of Mezcal Camote Puree across each warm plate. Pour a pool of Mole Negro next to it. Fan out sliced duck breast across the mole, top with drained pickled chayote ribbons, and garnish with toasted sesame seeds and flaky sea salt.