Pato Laqueado con Mole...Pato Laqueado con Mole Negro de Zarzamora y Camote Ahumado

Pan-roasted dry-aged duck breast lacquered in spiced piloncillo, served alongside an intricate 24-ingredient blackberry mole negro, charcoal-roasted camote purée, and compressed tomatillo ribbons.

Ingredients

Cooking Instructions

1. 01

   In a dry cast-iron skillet, gently char the dried chiles until fragrant and blackened at the edges, then reconstitute them in 150ml of simmering duck stock for 15 minutes.

2. 02

   In a blender, combine the reconstituted chiles, soaking liquid, toasted sesame seeds, Mexican canela, fresh blackberries, and 15g of piloncillo; blend on high until hyper-smooth, straining through a fine chinois into a heavy saucepan.

3. 03

   Simmer the strained mole base over low heat with the remaining duck stock for 25 minutes. Whisk in the shaved chocolate and 20g of cold butter until glossy and emulsified; season with salt and keep warm.

4. 04

   Steam sweet potato cubes over wood-chip smoke or roast at 200°C (400°F) until tender. Pass through a drum sieve and emulsify with 40g cultured butter and a pinch of salt until silky.

5. 05

   Compress the mandolined tomatillos in champagne vinegar, a pinch of salt, and torn epazote using a vacuum sealer or small weighted bowl for 15 minutes to pickle lightly.

6. 06

   Place scored duck breasts skin-side down in a cold stainless steel pan over low heat; render fat slowly for 12 minutes until deeply crisp and mahogany. Flip and cook for 2 minutes to medium-rare (54°C core temperature).

7. 07

   Glaze the crispy skin with remaining melted piloncillo and broil under a salamander for 30 seconds to lacquer. Rest for 8 minutes before slicing on a bias.

8. 08

   To serve, drape a wide arc of warm blackberry mole negro across each plate. Pipe a quenelle of smoked camote purée, fan the lacquered duck breast beside it, and garnish with pickled tomatillo ribbons, fresh micro-herbs, and Maldon salt.