Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Blackberry-Ancho Mole

An elegant, Michelin-caliber fusion of crispy-skinned duck breast served with a rich, complex blackberry and ancho chili mole, balanced by a velvety sweet potato purée.

Ingredients

Cooking Instructions

1. 01

   Toast the dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant. Transfer to a bowl, pour hot chicken stock over them, and let rehydrate for 15 minutes.

2. 02

   In the same skillet, add a splash of oil or duck fat. Sauté the chopped onion and garlic until deeply caramelized. In the last 30 seconds, add the cumin and coriander seeds to toast.

3. 03

   Transfer the rehydrated chilies, soaking stock, sautéed onion mixture, and 1 cup of fresh blackberries to a high-speed blender. Blend on high until completely smooth, then pass through a fine-mesh chinois into a clean saucepan.

4. 04

   Bring the strained sauce to a gentle simmer over low heat. Whisk in the chopped Mexican dark chocolate until completely melted and glossy. Season with salt to taste, cover, and keep warm.

5. 05

   Boil the cubed sweet potato in salted water until tender, about 15 minutes. Drain thoroughly, then purée in a food processor with the butter, heavy cream, and a pinch of smoked paprika until silky smooth. Season with salt and keep warm.

6. 06

   Place the scored duck breasts skin-side down in a cold, dry cast-iron skillet. Place over medium-low heat to slowly render the fat, cooking for 8-10 minutes until the skin is golden and ultra-crispy. Flip and cook for an additional 2-3 minutes for medium-rare (internal temp 135°F/57°C). Rest on a cutting board for 5 minutes before slicing.

7. 07

   To serve, spoon a vibrant sweep of sweet potato purée onto each plate. Pool a generous amount of the glossy blackberry-ancho mole alongside. Arrange the sliced duck breast over the mole, and garnish with halved fresh blackberries, toasted sesame seeds, and micro-cilantro.