Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro & Sweet Corn Velvet

An elevated Mexican masterpiece featuring crispy duck breast over a luxurious black garlic mole negro, complemented by silken sweet corn purée and quick-pickled watermelon radish.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, steep thinly sliced watermelon radish in vinegar, 2 tablespoons of warm water, a pinch of sugar, and salt to create a quick pickling liquid. Set aside.

2. 02

   In a dry skillet over medium heat, toast the dried chiles briefly for 30 seconds per side until fragrant. Submerge in boiling water for 15 minutes to soften, then drain.

3. 03

   In the same skillet, dry-char the tomatillos until blackened in spots, and lightly toast the pepitas, sesame seeds, and cinnamon stick until golden.

4. 04

   Transfer softened chiles, charred tomatillos, toasted seeds, cinnamon, black garlic, dark chocolate, and bone broth into a high-powered blender. Puree until completely smooth.

5. 05

   Pass the mole base through a fine-mesh chinois into a saucepan heated with 2 tablespoons of duck fat. Simmer low for 20 minutes until velvety, rich, and glossy; season with salt.

6. 06

   Combine sweet corn kernels, heavy cream, and butter in a small saucepan over medium heat; simmer for 8 minutes. Puree in a high-speed blender until silky, then strain through a chinois for a velvety texture.

7. 07

   Score duck breast skin in a tight diamond pattern without piercing the flesh. Season generously with kosher salt.

8. 08

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low, slowly rendering the fat for 10-12 minutes until the skin becomes exceptionally golden and crisp. Flip and cook for another 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Rest for 8 minutes.

9. 09

   To plate, spoon a pool of rich Mole Negro onto heated fine china, gently swooshing a spoonful of Sweet Corn Velvet alongside it. Slice the duck breast thinly on a bias and fan over the sauces. Garnish with drained pickled radish wheels and fresh micro cilantro.