Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Cherry Mole

An elegant fusion of rich, crispy-skinned duck breast, a complex and velvety black cherry mole, and a silky parsnip purée.

Ingredients

Cooking Instructions

1. 01

   For the Mole: Toast the dried ancho and pasilla chilies in a dry pan over medium heat for 2 minutes until fragrant. Transfer to a bowl, cover with boiling water, and let soften for 15 minutes.

2. 02

   Char the sliced onion and unpeeled garlic cloves in the same dry pan until deeply caramelized and slightly blackened. Peel the garlic after charring.

3. 03

   In a high-speed blender, combine the drained chilies, charred onion, garlic, 3/4 cup of the black cherries, toasted pepitas, half the sesame seeds, cinnamon, and 1 cup of the duck stock. Blend until completely smooth.

4. 04

   Pour the pureed mole base into a saucepan over medium-low heat. Stir in the Mexican chocolate. Simmer gently for 20 minutes, stirring frequently, adding remaining stock if too thick. Season with kosher salt to balance the sweetness.

5. 05

   For the Purée: Boil the parsnips in salted water until tender, about 15 minutes. Drain and blend with heavy cream, butter, and smoked sea salt until velvety smooth. Pass through a fine-mesh sieve and keep warm.

6. 06

   For the Duck: Place scored duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat and crisp the skin, about 8-10 minutes. Pour off excess fat periodically.

7. 07

   Flip the duck breasts and cook for another 3-4 minutes for medium-rare (internal temp of 135°F/57°C). Remove from heat and let rest for 8 minutes before slicing.

8. 08

   Plating: Spoon a pool of the black cherry mole onto the plate. Swirl a spoonful of the smoked parsnip purée alongside it. Slice the duck breast and fan it over the mole. Garnish with remaining fresh cherry halves, remaining toasted sesame seeds, and micro cilantro.