Pato en Mole Negro...Pato en Mole Negro con Zarzamoras al Mezcal

Pan-seared duck breast served over a complex, velvety Oaxacan mole negro, accompanied by caramelized plantain purée and mezcal-pickled blackberries.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine mezcal, apple cider vinegar, sugar, and a pinch of salt. Warm over medium heat until sugar dissolves. Pour over fresh blackberries in a heatproof bowl and let steep for 30 minutes.

2. 02

   Toast dried chiles in a dry cast-iron skillet over medium heat for 1-2 minutes per side until fragrant. Transfer chiles to a bowl of hot chicken stock to rehydrate for 20 minutes.

3. 03

   In the same skillet, char tomatoes, tomatillos, onion, and unpeeled garlic until deeply blackened in spots. Peel the garlic once cool. Dry-toast almonds, pepitas, and cinnamon until toasted and aromatic.

4. 04

   Transfer drained chiles, charred vegetables, toasted nuts, cinnamon, and 1 cup of soaking liquid to a high-powered blender. Blend on high until completely smooth, then strain through a fine-mesh chinois.

5. 05

   Pour the strained mole purée into a saucepan with remaining stock. Simmer over low heat for 25 minutes until thickened, then whisk in chopped Oaxacan chocolate until glossy and dark. Season with sea salt.

6. 06

   In a separate pan, sauté plantain slices in 1 tbsp butter over medium heat until deeply caramelized and tender. Purée in a blender with a splash of hot stock until silkily smooth.

7. 07

   Season duck breasts generously with sea salt. Lay skin-side down in a cold stainless steel skillet over medium-low heat, rendering fat until skin is ultra-crisp and deep golden (8-10 minutes). Flip and cook 2 minutes to medium-rare (internal temperature 130°F/54°C). Rest for 5 minutes.

8. 08

   To serve, spread a warm pool of Mole Negro on each plate. Thinly slice duck breast across the grain and fan over the mole. Pipe dots of caramelized plantain purée, accent with mezcal-pickled blackberries, and garnish with toasted sesame seeds.