Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Plum Mole and Toasted Amaranth

A masterclass in modern Mexican gastronomy: tender, perfectly rendered duck breast served over a velvety, spiced black plum mole, finished with acid-bright pickled radishes and crunchy toasted amaranth.

Ingredients

Cooking Instructions

1. 01

   To make the quick-pickle: Combine the white wine vinegar, 1/4 cup of water, a pinch of salt, and a pinch of sugar in a small bowl. Submerge the shaved radishes and let compress for at least 20 minutes.

2. 02

   In a dry skillet over medium-high heat, toast the dried ancho and guajillo chiles for 1-2 minutes until fragrant but not burnt. Transfer them to a bowl of boiling water and let soak for 10 minutes to rehydrate.

3. 03

   In the same dry skillet, char the onion slices, garlic cloves, and halved plums until they develop dark, caramelized spots. Remove from heat.

4. 04

   Transfer the rehydrated chiles, charred onions, garlic, and plums to a high-powered blender. Add the chicken stock, ground cinnamon, and ground cloves. Blend on high speed for 2 minutes until completely smooth, then pass the mixture through a fine-mesh chinois sieve for an ultra-velvety texture.

5. 05

   Heat 1 tablespoon of duck fat in a clean saucepan over medium heat. Pour in the strained plum purée (be careful, it will splatter). Reduce heat to low and simmer for 15 minutes, stirring frequently, until thickened. Remove from heat and stir in the Mexican dark chocolate until completely melted and incorporated. Season to taste with sea salt.

6. 06

   Place the scored duck breasts, skin-side down, in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. Slowly render the duck fat for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is incredibly thin, golden, and crispy.

7. 07

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temp of 130°F / 54°C). Transfer to a warm cutting board and let rest for 5-7 minutes before slicing thinly.

8. 08

   To plate: Spoon a generous pool of warm plum mole onto the center of each plate. Arrange the sliced duck breast elegantly over the mole. Garnish with the pickled radishes, a sprinkle of toasted/puffed amaranth for texture, and micro-cilantro. Finish with a touch of flaky sea salt.