Ingredients
For the Duck:
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2 duck breasts, skin on
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Salt and black pepper
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1 tsp smoked paprika
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1 tsp ground coriander
For the Mole Negro:
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2 dried pasilla chiles
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2 dried mulato chiles
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1 dried chipotle chile
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1 small white onion (quartered)
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2 garlic cloves
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1 Roma tomato (halved)
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1 corn tortilla (toasted)
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2 tbsp sesame seeds
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¼ cup peanuts (unsalted)
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1 tbsp raisins
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1 small cinnamon stick
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1 clove
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1 square of Mexican chocolate (or 1 oz dark chocolate)
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1½ cups chicken broth
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1 tbsp duck fat (reserved from duck breast) or oil
For the Plantains:
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2 ripe plantains (yellow with black spots), sliced diagonally
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Oil or reserved duck fat for frying
Instructions
1. Sear the Duck Breasts
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Score the duck skin lightly with a knife.
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Heat the Platinum Large Gourmet Skillet over medium heat.
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Lay the duck breasts skin-side down (no oil needed—fat will render out).
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Season with salt, pepper, smoked paprika, and coriander.
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Sear for 6–8 min until skin is crispy and golden; flip and cook 4–5 min more.
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Remove and let rest. Reserve 1 tbsp duck fat in skillet for mole.
2. Prepare Mole Negro
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Toast the dried chiles in the same skillet for 1–2 minutes until fragrant, then soak in hot water for 10 minutes.
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In the skillet, toast sesame seeds, peanuts, and tortilla. Add garlic, onion, tomato, raisins, clove, and cinnamon stick. Sauté until softened and aromatic.
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Blend everything with rehydrated chiles and 1 cup of broth until smooth.
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Return sauce to the skillet with reserved duck fat and simmer over low heat. Add chocolate, stir, and cook for 15–20 min, adding more broth as needed. Season to taste.
3. Fry the Plantains
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In the same skillet (or clean it first), add duck fat or oil and heat over medium-high.
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Fry plantain slices for 2–3 minutes per side until golden brown and soft.
