Magret de Pato con...Magret de Pato con Mole de Cereza

An elegant Michelin-star fusion of rich, pan-seared duck breast with a complex, velvety cherry and ancho chili mole, balanced by a silky sweet potato purée.

Ingredients

Cooking Instructions

1. 01

   Toast the ancho and pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer them to a bowl of hot water and let them submerge to rehydrate for 15 minutes.

2. 02

   In the same skillet, melt the duck fat or lard. Sauté the chopped onion and garlic until soft and caramelized. Stir in the cherries, toasted sesame seeds, a pinch of cinnamon, and cloves, cooking for 3 minutes.

3. 03

   Transfer the rehydrated chilies, onion-cherry mixture, and rich chicken stock to a high-powered blender. Blend on high speed for 2 minutes until perfectly smooth. Strain the sauce through a fine-mesh chinois into a clean saucepan.

4. 04

   Simmer the mole over low heat for 15 minutes to reduce slightly. Whisk in the Mexican dark chocolate until fully melted and integrated. Season with salt to balance the sweetness and acidity.

5. 05

   For the purée, boil the cubed sweet potatoes in salted water until tender (about 15 minutes). Drain and blend immediately with butter and heavy cream until velvety. Season with salt and pass through a fine sieve to ensure absolute smoothness.

6. 06

   Season the scored duck breasts generously with salt. Place them skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the fat for 8-10 minutes until the skin is exceptionally golden and crispy. Flip and cook for 2-3 more minutes for medium-rare (internal temperature of 130°F / 54°C). Rest the duck for 5 minutes before slicing.

7. 07

   To plate, spoon a pool of sweet potato purée onto the center of each dish. Spoon the warm cherry-ancho mole alongside it. Fan the sliced duck breast elegantly over the mole. Garnish with toasted pepitas and microgreens.