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

Name: Pan-Seared Duck Breast with Blackberry Mole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Modern Mexican
Ingredients: 2 duck breasts (approx. 6 oz each), skin scored in a tight crosshatch pattern; 2 dried ancho chilies, stemmed and seeded; 1 dried pasilla chili, stemmed and seeded; 1 cup fresh blackberries, plus extra for garnish; 1/2 tsp ground Mexican canela (cinnamon); 1.5 cups low-sodium chicken stock, warmed; 1 oz high-quality dark chocolate (70% cacao), finely chopped; 2 garlic cloves, roasted and peeled; 4 small shallots, peeled and halved lengthwise; 1 tbsp cold unsalted butter; 1 tsp kosher salt, or to taste; 1 tsp toasted white sesame seeds, for garnish; 1 handful micro cilantro, for garnish

🍴

Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

An elegant, Michelin-caliber modern Mexican dish pairing perfectly rendered, crispy-skinned duck breast with a rich, complex blackberry-infused mole sauce and charred shallots.

Modern MexicanHard

Ingredients

•2 duck breasts (approx. 6 oz each), skin scored in a tight crosshatch pattern

•2 dried ancho chilies, stemmed and seeded

•1 dried pasilla chili, stemmed and seeded

•1 cup fresh blackberries, plus extra for garnish

•1/2 tsp ground Mexican canela (cinnamon)

•1.5 cups low-sodium chicken stock, warmed

•1 oz high-quality dark chocolate (70% cacao), finely chopped

•2 garlic cloves, roasted and peeled

•4 small shallots, peeled and halved lengthwise

•1 tbsp cold unsalted butter

•1 tsp kosher salt, or to taste

•1 tsp toasted white sesame seeds, for garnish

•1 handful micro cilantro, for garnish

Cooking Instructions

01
In a dry skillet over medium-high heat, toast the stemmed and seeded ancho and pasilla chilies for 1-2 minutes until fragrant, being careful not to burn them. Transfer to a bowl, pour the warm chicken stock over them, and let steep for 15 minutes to rehydrate.
02
Transfer the rehydrated chilies, soaking stock, fresh blackberries, roasted garlic, and Mexican cinnamon to a high-speed blender. Blend on high for 2-3 minutes until completely smooth. Pass the purée through a fine-mesh chinois or sieve into a small saucepan to remove any seeds and skins.
03
Place the saucepan with the blackberry-chili purée over medium-low heat. Bring to a gentle simmer and cook for 8-10 minutes to reduce and concentrate flavors. Remove from heat, then whisk in the chopped dark chocolate and cold butter until completely melted, glossy, and smooth. Season with kosher salt to taste and keep warm.
04
Season the scored duck breasts generously with kosher salt on both sides. Place them skin-side down in a cold, dry, heavy-bottomed skillet (preferably cast iron). Turn the heat to medium-low. Slowly render the duck fat for 10-12 minutes, occasionally pouring off excess fat, until the skin is exceptionally thin, crisp, and deep golden brown.
05
Flip the duck breasts and cook on the flesh side for 2-3 minutes for a perfect medium-rare (internal temperature of 135°F / 57°C). Remove the duck from the skillet and let it rest on a warm cutting board for 5-7 minutes before slicing.
06
While the duck is resting, discard all but 1 tablespoon of duck fat from the skillet. Place the halved shallots cut-side down in the skillet over medium-high heat. Sear for 3-4 minutes until deeply charred on the cut side and tender throughout.
07
To plate: Spoon a generous pool of the warm blackberry mole onto the center of each plate. Slice each duck breast at an angle into 5 or 6 thick slices and fan them over the mole. Arrange the charred shallots and a few fresh blackberries around the plate. Garnish with toasted sesame seeds and micro cilantro.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023