Smoked Chile-Dusted Duck Breast with Mole Verde Reduction

Instructions

1. 1

   Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with a mixture of ancho chile powder, guajillo chile powder, smoked paprika, cumin, kosher salt, and black pepper. Let sit at room temperature for 30 minutes.

   ~30 min
2. 2

   While the duck rests, prepare the mole verde. Husk and roughly chop the tomatillos. Chop the white onion and jalapeño pepper. Roughly chop the cilantro, including stems.

   ~5 min
3. 3

   Toast the pumpkin seeds and sesame seeds in a dry skillet over medium heat until fragrant and lightly golden, about 3-5 minutes. Be careful not to burn them. Set aside.

   ~5 min
4. 4

   In a large skillet, add the tomatillos, onion, jalapeño, cilantro, and garlic cloves. Cook over medium heat, stirring occasionally, until softened and slightly charred, about 10-15 minutes.

   ~15 min
5. 5

   Transfer the cooked vegetables to a blender along with the toasted pumpkin seeds, sesame seeds, chicken broth, white vinegar, and sugar. Blend until very smooth. Strain the mole verde through a fine-mesh sieve into a medium saucepan, pressing down to extract as much liquid as possible. Discard the solids.

   ~10 min
6. 6

   Heat the lard or vegetable oil in the medium saucepan over medium-low heat. Add the strained mole verde and cook, stirring frequently, until it thickens slightly and the flavors meld, about 20-25 minutes. Season with additional salt if needed.

   ~25 min
7. 7

   Place the seasoned duck breasts, skin-side down, in a cold large skillet. Turn the heat to medium-low and render the fat slowly, about 8-10 minutes, until the skin is golden brown and crispy. Pour off excess fat as it accumulates.

   ~10 min
8. 8

   Increase the heat to medium-high and sear the duck breasts for 2-3 minutes per side, until they reach your desired internal temperature (135°F / 57°C for medium-rare).

   ~5 min
9. 9

   Remove the duck breasts from the skillet and let them rest on a cutting board for at least 10 minutes before slicing. This is crucial for tender, juicy meat.

   ~10 min
10. 10

    Slice the rested duck breasts. Spoon a generous amount of the warm mole verde reduction onto serving plates. Arrange the sliced duck breast over the mole verde. Garnish with extra cilantro if desired.

    ~5 min