Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro & Smoked Squash

Crisp-skinned duck breast served over a velvety, 24-ingredient Oaxacan Mole Negro, complemented by a smoked acorn squash purée and pickled radish ribbons.

Ingredients

Cooking Instructions

1. 01

   Toast dried chiles in a dry cast-iron skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl and pour warm duck stock over them; let steep for 20 minutes.

2. 02

   Transfer rehydrated chiles, steeping liquid, and black garlic to a high-speed blender. Puree until completely smooth, then pass through a fine tamis or chinois strainer into a saucepot.

3. 03

   Warm the chile reduction over low heat. Whisk in Mexican dark chocolate and 1 tablespoon of cold butter until glossy and emulsified into a rich Mole Negro. Season with salt and keep warm.

4. 04

   Roast halved acorn squash at 200°C (400°F) for 35 minutes until tender. Scoop flesh into a blender, combine with remaining 2 tablespoons butter and a pinch of smoked salt, and process until velvety.

5. 05

   Quick-pickle shaved watermelon radish ribbons in apple cider vinegar and a pinch of salt for 10 minutes.

6. 06

   Place scored duck breasts skin-side down in a cold skillet. Set heat to medium-low to render fat for 10-12 minutes until skin is deeply golden and crispy. Flip and sear meat side for 2-3 minutes until medium-rare (54°C / 130°F internal temp). Rest for 8 minutes.

7. 07

   To serve, spoon a swoop of smoked squash purée across warm plates, pool the glossy Mole Negro alongside, place fan-sliced duck breast on top, and garnish with pickled radish ribbons and toasted pepitas.