Pan-seared duck breast with maple mole
by Ben Rigby. Photo by Michael Piazza.Duck breast is a perfect match for chocolate mole, so it naturally goes well with this maple version. It’s a dark, rich meat with plenty of fat to balance the sauce. Searing duck breast is a little bit different than other meats because you aren’t looking for a ripping hot pan, which is nice if your smoke alarm is sensitive.
Ingredients
- 2 duck breasts, skin on
- Kosher salt, to taste
- Maple mole, for serving
Instructions
- With a sharp knife, score in the skin of the breast in a crosshatch pattern, taking care not to puncture all the way through to the meat. Season liberally with salt and allow to rest at room temperature for 1 hour.
- Preheat oven to 425 F. Heat a cast-iron pan on medium-low heat and place the duck breast in skin side down. Sear, slowly, until skin is a deep golden brown — this takes some time; be patient. When the skin has reached a nice golden colour, flip the breast and place the whole pan into the hot oven for 6 minutes.
- For medium-rare duck, remove when a thermometer inserted into the thickest part of the breast reaches 135℉. Allow to rest 5 minutes before slicing on a bias. Serve, crispy-skin side up, over a pool of mole sauce.
