Magret de Pato con...Magret de Pato con Mole de Zarzamora

Crispy pan-seared duck breast served over a rich, velvety blackberry and ancho chili mole, accompanied by a silky smoked sweet potato purée.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 200°C (400°F). Poke the sweet potatoes with a fork and roast them for 40-45 minutes until completely tender.

2. 02

   Briefly toast the ancho and guajillo chilies in a dry skillet over medium heat for 1 minute until fragrant. Submerge them in boiling water for 15 minutes to rehydrate, then drain.

3. 03

   Sauté the chopped onion and garlic in a pan with a splash of oil until caramelized. Transfer to a high-speed blender along with the rehydrated chilies, blackberries, toasted sesame seeds, cinnamon, piloncillo, and chicken stock. Blend until completely smooth, then pass through a fine-mesh sieve into a saucepan.

4. 04

   Simmer the blackberry mole over low heat for 15 minutes, stirring occasionally, until it thickens to a glossy, coat-the-back-of-a-spoon consistency. Season with salt to taste.

5. 05

   Peel the roasted sweet potatoes and place the flesh into a blender with the butter, heavy cream, smoked paprika, and salt. Process until silky smooth. Keep warm.

6. 06

   Score the duck breast skin in a crosshatch pattern and season generously with salt. Place skin-side down in a cold skillet over medium-low heat. Slowly render the fat for 8-10 minutes until the skin is exceptionally crispy and golden. Flip and cook for 2-3 minutes for medium-rare. Let rest for 5 minutes before slicing.

7. 07

   To plate, spoon a generous pool of the warm blackberry mole onto the plate. Add a stylized quenelle of the smoked sweet potato purée. Fan the sliced duck breast over the mole, and garnish with halved fresh blackberries, toasted sesame seeds, and micro-cilantro.