Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Oaxacan Mole Negro & Plantain Purée

Crispy-skinned duck breast served over a velvety, rich 24-ingredient Oaxacan mole negro, complemented by a caramelised plantain purée and quick-pickled chayote ribbon salad.

Ingredients

Cooking Instructions

1. 01

   Toast the dried chiles in a dry cast-iron skillet over medium heat until fragrant (approx. 1-2 minutes). Transfer to a bowl, cover with boiling chicken broth, and steep for 20 minutes to rehydrate.

2. 02

   In the same skillet, toast almonds, pumpkin seeds, and sesame seeds until golden brown. Transfer to a high-powered blender.

3. 03

   Blend rehydrated chiles, soaking broth, toasted seeds and nuts, and chopped Mexican dark chocolate until completely smooth. Pass through a fine tamis sieve into a saucepan and simmer over low heat for 25 minutes until glossy and thick. Season with sea salt.

4. 04

   For the plantain purée, caramelize plantain slices in 10g of butter over medium-high heat until deep golden brown. Transfer to a blender with 30g cold butter and a splash of warm stock, processing until silky smooth.

5. 05

   Toss shaved chayote squash with fresh lime juice and a pinch of salt; let marinate for 10 minutes to quick-pickle.

6. 06

   Score the duck breast skin in a tight crosshatch pattern. Place skin-side down in a cold pan and gradually render the fat over medium-low heat for 8-10 minutes until skin is golden and crispy.

7. 07

   Flip duck breasts and sear meat side for 2 minutes until internal temperature reaches 54°C (medium-rare). Rest meat for 5 minutes before slicing.

8. 08

   To plate: Spoon a mirror of glossy Mole Negro in the center. Pipe dots of plantain purée around the plate, fan sliced duck breast over the mole, and top with pickled chayote ribbons and micro cilantro.