Seared Duck Breast with...Seared Duck Breast with Mole Chichilo, Charred Sweetcorn Purée, and Pickled Chayote

An elevated interpretation of Oaxacan heritage featuring pan-roasted spiced duck breast served over a velvety, smoky Mole Chichilo, sweet charred corn emulsion, and ribboned chayote quick-pickled with Mexican oregano.

Ingredients

Cooking Instructions

1. 01

   Prepare the Escabeche: In a small saucepan, bring apple cider vinegar, 50ml water, Mexican oregano, a pinch of sugar, and 1 tsp salt to a simmer. Pour hot pickling liquid over the shaved chayote ribbons. Allow to steep at room temperature for at least 30 minutes, then drain and roll into neat rosettes.

2. 02

   Prepare the Mole Chichilo Base: Toast the reserved chile seeds in a dry skillet until deeply charred (nearly black) to achieve the signature Chichilo bitterness and color. Toast the chilies until fragrant, then soak them in warm water for 15 minutes. Char the tortillas directly over open flame until completely blackened.

3. 03

   Finish and Refine the Mole: In a high-speed blender, combine the soaked chilies, charred tomatillos, charred tortilla ash, charred chile seeds, and toasted avocado leaves with 200ml duck stock until completely silky. Strain through a fine chinois into a saucepan with remaining stock. Simmer gently over low heat for 25 minutes until glossy and thickened. Season with sea salt.

4. 04

   Make Charred Elote Purée: In a cast-iron skillet over high heat, char 2 cups of the corn kernels until lightly caramelized. Add the crema and epazote sprig; simmer for 5 minutes. Remove the epazote, transfer to a blender, and blend on high while emulsifying with 40g of cold butter. Season with salt and pass through a fine sieve to achieve a satin-smooth finish.

5. 05

   Cook the Duck: Season the duck breasts generously with salt. Place skin-side down in a cold cast-iron skillet over low-medium heat to gently render the fat for 10-12 minutes until the skin is hyper-crisp and golden brown. Flip and baste with the remaining 20g butter for 2 minutes to medium-rare (internal temperature 54°C / 130°F). Rest duck on a wire rack for 8 minutes.

6. 06

   Plating: Spoon a mirror of glossy Mole Chichilo onto warm shallow ceramic plates. Draw a crescent of velvety charred elote purée beside it. Carve the duck breast lengthwise into pristine slices and arrange atop the mole. Garnish with pickled chayote ribbons, remaining roasted corn kernels, toasted amaranth, micro marigold petals, and a dusting of Flor de Sal.