Aged Duck Recipe
mole negro, squash, pear, foie gras caramel
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Ingredients
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Duck and Mole
Squash and Pear
Foie Gras Caramel
Method
Preparing Duck and Mole
- 1
Cook Duck Breast
Season the duck breast with salt and pepper. In a skillet over medium-high heat, sear the duck breast skin-side down for 6-8 minutes until the skin is crispy. Flip and cook for another 3-5 minutes. Let rest before slicing.
- 2
Heat Mole Sauce
In a small saucepan, heat the mole negro sauce over low heat until warmed through. Stir occasionally to prevent sticking.
Preparing Squash and Pear
- 3
Roast Squash and Pear
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash and slice the pear. Toss both in olive oil, honey, and cinnamon. Spread on a baking sheet and roast for 25-30 minutes until tender.
Making Foie Gras Caramel
- 4
Prepare Foie Gras Caramel
In a small saucepan, combine sugar and water. Cook over medium heat until it turns into a caramel color. Remove from heat and stir in the foie gras until melted and smooth.
Plating
- 5
Serve the Dish
Slice the rested duck breast and place it on a plate. Drizzle with mole negro sauce, add roasted squash and pear on the side, and finish with a drizzle of foie gras caramel on top.
