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Smoked Duck Breast with...Smoked Duck Breast with Oaxacan Mole Negro and Citrus-Pickled Xnipec

Name: Smoked Duck Breast with Oaxacan Mole Negro and Citrus-Pickled Xnipec
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4
Ingredients: 4 medium Magret duck breasts, skin scored in a diamond pattern; 3 dried Ancho chiles, stemmed and seeded; 3 dried Mulato chiles, stemmed and seeded; 2 dried Pasilla chiles, stemmed and seeded; 100g high-quality Mexican dark chocolate (70% cacao), chopped; 750ml rich, homemade chicken stock; 50g toasted almonds; 2 tbsp toasted sesame seeds; 1 small stick of Mexican canela (cinnamon); 1 large red onion, finely diced; 1 habanero pepper, seeded and minced; 100ml fresh sour orange juice (or a mix of lime and orange); 2 pieces of star anise; Kosher salt to taste

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Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

90 mins

⭐

Difficulty

Hard

An elevated interpretation of Oaxacan tradition featuring succulent, wood-smoked duck breast paired with a complex, 24-ingredient mole and sharp citrus-marinated red onion relish.

Modern MexicanHard

Ingredients

•4 medium Magret duck breasts, skin scored in a diamond pattern

•3 dried Ancho chiles, stemmed and seeded

•3 dried Mulato chiles, stemmed and seeded

•2 dried Pasilla chiles, stemmed and seeded

•100g high-quality Mexican dark chocolate (70% cacao), chopped

•750ml rich, homemade chicken stock

•50g toasted almonds

•2 tbsp toasted sesame seeds

•1 small stick of Mexican canela (cinnamon)

•1 large red onion, finely diced

•1 habanero pepper, seeded and minced

•100ml fresh sour orange juice (or a mix of lime and orange)

•2 pieces of star anise

•Kosher salt to taste

Cooking Instructions

01
For the Xnipec: Combine diced red onion, minced habanero, and sour orange juice in a small bowl. Season with salt and let macerate for at least 1 hour.
02
For the Mole: Lightly toast the dried chiles in a dry pan until fragrant. Soak in hot water for 20 minutes, then drain. In a blender, combine soaked chiles, almonds, sesame seeds, cinnamon, star anise, and a splash of stock. Blend until completely smooth.
03
In a heavy-bottomed pot, simmer the chile paste with the remaining chicken stock for 45 minutes on low heat, stirring frequently. Add the dark chocolate at the end and stir until glossy and thickened. Season with salt.
04
Prepare the Duck: Season duck breasts generously with salt. Place skin-side down in a cold cast-iron skillet and turn heat to medium-low. Render the fat for 8-10 minutes until the skin is golden and crispy.
05
Briefly flip the duck to sear the flesh side for 2 minutes. Transfer the duck to a smoking chamber or a modified grill with applewood chips at 110°C (230°F) for 10-15 minutes until an internal temperature of 52°C (125°F) is reached for medium-rare.
06
Rest the duck for 10 minutes before carving into thick diagonal slices.
07
Plating: Spoon a generous circle of Mole Negro onto the center of each plate. Arrange the duck slices over the sauce. Top with a spoonful of the bright Xnipec and garnish with micro-cilantro.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023