Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Cherry Mole and Sweet Potato Purée

An elegant, Michelin-star interpretation of traditional Mexican flavors featuring perfectly rendered duck breast, a rich and complex dark cherry-infused mole, and a silky, smoky sweet potato purée.

Ingredients

Cooking Instructions

1. 01

   To make the mole base, toast the ancho and guajillo chilies in a dry pan over medium heat for 2 minutes until fragrant. Transfer to a bowl, cover with boiling water, and let rehydrate for 15 minutes.

2. 02

   In a medium saucepan, sauté the chopped white onion, garlic, and cinnamon stick in a splash of oil until caramelized and fragrant. Add the rehydrated chilies, pitted cherries, and chicken bone broth. Bring to a gentle simmer and cook for 20 minutes.

3. 03

   Discard the cinnamon stick. Transfer the cherry-chili mixture to a high-powered blender and process until completely smooth. Strain the sauce through a fine-mesh chinois back into the saucepan. Stir in the dark chocolate over low heat until melted and emulsified. Season with salt to taste and keep warm.

4. 04

   Boil the cubed sweet potatoes in salted water until fork-tender. Drain well and transfer to a blender with the butter, heavy cream, chipotle in adobo, and a pinch of salt. Blend until ultra-smooth and velvety. Keep warm.

5. 05

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt on both sides.

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. Cook for 10-12 minutes, spooning out excess fat, until the skin is exceptionally crisp and golden brown.

7. 07

   Flip the duck breasts and sear the flesh side for 3-4 minutes until the internal temperature reaches 135°F (57°C) for medium-rare. Transfer to a warm board and let rest for 10 minutes before carving into thick slices.

8. 08

   To plate, spoon a generous pool of the Black Cherry Mole onto the plate. Drag a spoonful of the sweet potato purée alongside it. Arrange the sliced duck breast elegantly over the mole. Garnish with pickled red onions, toasted sesame seeds, and micro cilantro.