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

Pan-seared duck breast served over a rich, velvety black cherry mole, garnished with quick-pickled heirloom radishes and toasted pepitas.

Ingredients

Cooking Instructions

1. 01

   In a dry, hot skillet, lightly toast the dried ancho and pasilla chilies for 1-2 minutes until fragrant but not burnt. Transfer them to a bowl of hot water and let rehydrate for 15 minutes.

2. 02

   In the same dry skillet, toast the almonds, 1 tablespoon of pepitas, sesame seeds, cinnamon stick, and cloves over medium heat until golden and aromatic. Remove and set aside. Toast the remaining 2 tablespoons of pepitas separately and set aside for final garnish.

3. 03

   Char the chopped white onion and garlic cloves in the skillet until they develop dark, smoky spots. Fry the torn tortilla pieces in 1 teaspoon of duck fat until crispy.

4. 04

   In a high-powered blender, combine the drained rehydrated chilies, toasted spices, toasted nuts/seeds, charred onion, garlic, fried tortilla, pitted black cherries, and stock. Blend on high until completely smooth and velvety.

5. 05

   Strain the mole puree through a fine-mesh chinois into a medium saucepan. Simmer over low heat for 20 minutes, stirring frequently. Stir in the Mexican dark chocolate until fully melted and integrated. Season generously with kosher salt to taste. Keep warm.

6. 06

   To make the quick pickle, whisk the apple cider vinegar, sugar, and a pinch of salt in a small bowl until dissolved. Toss in the sliced radishes and let quick-pickle for 15 minutes, then drain.

7. 07

   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.

8. 08

   Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and slowly render the fat for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is deeply golden and ultra-crisp. Flip and sear the flesh side for 2-3 minutes for medium-rare. Rest on a cutting board for 5 minutes before slicing.

9. 09

   To serve, spoon a generous pool of the warm black cherry mole onto the center of each plate. Arrange the sliced duck breast elegantly over the mole. Garnish with the quick-pickled radishes, the reserved toasted pepitas, and micro-cilantro.