Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Spiced Plum Mole and Pickled Tomatillo

An elegant, Michelin-caliber reinterpretation of Mexican mole. Succulent duck breast paired with a velvety, rich plum and chili mole, balanced beautifully by bright pickled tomatillos and toasted amaranth.

Ingredients

Cooking Instructions

1. 01

   To make the quick pickle, combine white wine vinegar, water (1/4 cup), sugar, and a pinch of salt in a small saucepan. Bring to a boil, then pour over the finely diced tomatillos. Let cool to room temperature and set aside.

2. 02

   For the mole, toast the ancho and guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl of hot water and soak for 15 minutes to rehydrate.

3. 03

   In the same skillet, melt the duck fat. Add the chopped onion, garlic, and red plums. Sauté until the plums are caramelized and softened, about 6-8 minutes. Add the cinnamon, a pinch of salt, and the drained rehydrated chilies.

4. 04

   Pour in the chicken stock and simmer gently for 10 minutes. Transfer the mixture to a high-powered blender and process on high until exceptionally silky and smooth. Return the sauce to a clean pan over low heat and stir in the dark chocolate until fully melted and integrated. Season with salt to taste and keep warm.

5. 05

   Season the scored duck breasts generously with salt. Place them skin-side down in a cold, dry skillet. Turn the heat to medium-low and slowly render the fat for 8-10 minutes, pouring off excess fat as needed, until the skin is golden and ultra-crispy. Flip and cook the flesh side for 2-3 minutes for medium-rare. Rest on a warm board for 5 minutes before slicing.

6. 06

   To plate, spoon a generous pool of warm plum mole onto the center of each plate. Slice each duck breast at an angle and fan over the mole. Garnish with drained pickled tomatillos, a sprinkle of toasted amaranth, micro-cilantro, and a touch of flaky sea salt.