Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Spiced Plum Mole

A luxurious, modern Mexican masterpiece featuring perfectly seared duck breast with crispy skin, paired with a rich, velvety mole made from sweet red plums and smoky chiles, accented by charred heirloom baby carrots.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium heat, toast the dried ancho and pasilla chiles for 1-2 minutes until fragrant. Transfer them to a bowl and pour hot chicken stock over them. Let soak for 15 minutes to rehydrate.

2. 02

   In the same skillet, char the chopped onion, garlic cloves, and chopped plums for 5-6 minutes until softened and slightly blackened. Transfer to a high-speed blender.

3. 03

   Add the rehydrated chiles, soaking stock, toasted pepitas, and ground cinnamon to the blender. Process until completely smooth and velvety. Strain through a fine-mesh sieve into a saucepan.

4. 04

   Bring the strained sauce to a low simmer over medium heat. Whisk in the dark chocolate until melted. Simmer for 10 minutes until thickened to a glossy coat-the-back-of-a-spoon consistency. Season with salt to taste.

5. 05

   Score the duck breast skin in a fine crosshatch pattern, taking care not to cut into the meat. Season both sides generously with fine sea salt.

6. 06

   Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and slowly render the fat for 8-10 minutes until the skin is golden and ultra-crispy. Pour off excess fat, reserving it for the carrots.

7. 07

   Flip the duck breasts and cook for another 3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from pan and let rest on a cutting board for 8 minutes before slicing.

8. 08

   While the duck rests, toss the baby carrots in 1 tablespoon of the reserved duck fat. Pan-sear them in a hot skillet for 5-6 minutes until tender-crisp and beautifully charred.

9. 09

   To serve, spoon a generous pool of warm plum mole onto the center of each plate. Slice the rested duck breasts and fan them over the sauce. Arrange the charred baby carrots alongside. Garnish with Maldon flaky sea salt and micro cilantro.