Magret de Canard with...Magret de Canard with Blackberry-Ancho Mole

An elegant fusion of French culinary technique and rich Mexican heritage, featuring perfectly rendered duck breast served over a velvety sweet potato purée and finished with a complex, glossy blackberry-ancho mole.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and freshly cracked black pepper; set aside at room temperature.

2. 02

   In a dry skillet over medium heat, toast the ancho chilies for 1-2 minutes until fragrant but not burnt. Transfer them to a bowl of boiling water and let rehydrate for 15 minutes, then drain.

3. 03

   In a medium saucepan, sauté the minced shallot and garlic in a touch of neutral oil until translucent. Add the toasted sesame seeds, cinnamon, cloves, and allspice berries, stirring constantly for 1 minute to release the aromatics.

4. 04

   Transfer the rehydrated chilies, sautéed aromatics, fresh blackberries, and duck stock into a high-speed blender. Process on high speed until completely smooth.

5. 05

   Pass the purée through a fine-mesh chinois back into the saucepan. Simmer over low heat for 15 minutes to reduce slightly, then whisk in the dark chocolate until fully melted and glossy. Season with salt to taste and keep warm.

6. 06

   Boil the cubed sweet potatoes in salted water until fork-tender. Drain and immediately transfer to a blender with the unsalted butter and Mexican crema. Blend until velvety smooth and season with salt. Keep warm.

7. 07

   Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the fat, pouring off excess fat periodically, for about 8-10 minutes until the skin is golden and ultra-crispy.

8. 08

   Turn the heat to medium-high, flip the duck breasts, and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 131°F/55°C). Transfer to a warm board and let rest for 5-8 minutes before slicing.

9. 09

   To plate, swipe a generous spoonful of sweet potato purée across each warm plate. Spoon the glossy blackberry-ancho mole alongside. Slice the duck breast at an angle and fan over the purée. Garnish with fresh blackberries, pomegranate seeds, micro cilantro, and a sprinkle of toasted sesame seeds.