Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Blackberry-Ancho Mole & Parsnip-Cacao Purée

A sophisticated fusion of classic French technique and rich Mexican heritage. Tender, crispy-skinned duck breast is paired with a deeply complex blackberry-ancho mole, velvety parsnip-cacao purée, and quick-pickled golden beets.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt and black pepper on both sides. Set aside at room temperature for 15 minutes.

2. 02

   In a dry, hot skillet, toast the ancho and guajillo chilies for 1-2 minutes until fragrant but not burnt. Transfer them to a bowl, cover with boiling water, and let soak for 15 minutes to soften.

3. 03

   In the same skillet, heat 1 tablespoon of duck fat or lard over medium heat. Sauté the chopped onion and garlic until lightly caramelized. Add the toasted pumpkin seeds, almonds, cinnamon, and cloves, stirring continuously for 1 minute to release the aromatics.

4. 04

   Drain the chilies. In a high-powered blender, combine the softened chilies, the sautéed onion and nut mixture, fresh blackberries, and chicken stock. Blend on high until completely smooth. Strain the mixture through a fine-mesh sieve into a clean saucepan to ensure a velvety texture.

5. 05

   Bring the strained mole to a gentle simmer over medium-low heat. Whisk in the chopped Mexican dark chocolate until fully melted and integrated. Simmer for 15-20 minutes, stirring frequently, until the sauce thickens to a rich consistency that coats the back of a spoon. Season with salt to taste.

6. 06

   While the mole simmers, prepare the purée. In a medium saucepan, combine the chopped parsnips, heavy cream, and whole milk. Bring to a gentle simmer and cook until the parsnips are fork-tender (about 12-15 minutes). Drain, reserving the cooking liquid. Transfer the parsnips to a blender with the cacao butter and a splash of the hot cooking liquid. Blend on high until silky smooth, adjusting consistency with more liquid if needed. Season with salt.

7. 07

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Place over medium-low heat to slowly render the fat and crisp the skin (about 8-10 minutes), draining excess fat as it accumulates. Flip the breasts and sear the flesh side for 2-3 minutes, cooking to medium-rare (internal temperature of 135°F/57°C). Transfer to a cutting board and let rest for 5 minutes before slicing.

8. 08

   To assemble, spoon a generous pool of the Blackberry-Ancho Mole onto the center of each plate. Swipe a spoonful of the Parsnip-Cacao Purée alongside the mole. Slice the duck breasts on a bias and fan them over the mole. Garnish with the pickled golden beet ribbons, fresh blackberries, and micro-cilantro.