Pan-Sealed Duck Breast with...Pan-Sealed Duck Breast with Blackberry Mole

Crisp-skinned duck breast served over a rich, complex blackberry mole, finished with charred scallions and toasted sesame.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season generously on both sides with kosher salt and allow to rest at room temperature.

2. 02

   In a dry skillet over medium-high heat, toast the dried ancho and pasilla chiles for 1-2 minutes until fragrant but not burnt. Transfer them to a bowl, cover with boiling water, and let soften for 15 minutes.

3. 03

   In the same dry skillet, char the onion and garlic until they are softened and blackened in spots. Add the cinnamon bark and cloves during the last 30 seconds of toasting.

4. 04

   Drain the chiles. In a high-powered blender, combine the softened chiles, charred onion, garlic, toasted spices, fresh blackberries, and chicken stock. Blend on high speed until completely smooth.

5. 05

   Pass the blended sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat for 15 minutes to reduce and thicken. Stir in the dark chocolate until melted and glossy. Season with salt to taste and keep warm.

6. 06

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat, cooking for 8-10 minutes until the skin is deeply golden and ultra-crisp. Flip and cook for 2-3 additional minutes for medium-rare (internal temp of 135°F). Remove and let rest for 5 minutes.

7. 07

   Drain all but 1 tablespoon of duck fat from the skillet. Toss the spring onions into the hot skillet and sear over high heat for 2-3 minutes until charred and tender.

8. 08

   To serve, slice the duck breasts on a sharp bias. Spoon a generous amount of the warm blackberry mole onto each plate, arrange the duck slices on top, garnish with the charred spring onions, and sprinkle with toasted sesame seeds.