Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Blackberry Mole Negro & Pickled Chanterelles

A Michelin-starred modern Mexican masterpiece featuring perfectly rendered, tender duck breast set against a rich, complex blackberry-infused mole negro and bright, earthy pickled chanterelle mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled chanterelles: In a small saucepan, bring the white balsamic vinegar, 1/4 cup of water, sugar, and a pinch of salt to a boil. Pour the hot liquid over the cleaned chanterelle mushrooms in a heatproof jar. Submerge completely and let cool to room temperature.

2. 02

   Toast the chiles: Heat a dry comal or cast-iron skillet over medium-high heat. Toast the ancho and pasilla chiles for about 30 seconds per side until fragrant but not burnt. Transfer them to a bowl of hot water and let soak for 15 minutes to rehydrate.

3. 03

   Build the mole base: In the same dry skillet, toast the almonds, pumpkin seeds, and spices until golden and aromatic. Remove and set aside. Add a teaspoon of duck fat (trimmed from the breasts) to the skillet and fry the onion, garlic, and plantain slices until deeply caramelized and soft.

4. 04

   Blend and refine: Drain the chiles. In a high-speed blender, combine the rehydrated chiles, toasted nuts, spices, caramelized onion-garlic mixture, half of the fresh blackberries (1/2 cup), and the stock. Blend on high for 3-4 minutes until ultra-smooth. Pass the purée through a fine-mesh chinois or sieve into a clean saucepan.

5. 05

   Simmer the mole: Bring the strained mole to a gentle simmer over low heat. Stir in the chopped Mexican chocolate, stirring constantly until melted and completely integrated. Simmer for 15 minutes until the mole thickens to a velvety consistency that coats the back of a spoon. Season with kosher salt to taste.

6. 06

   Cook the duck: 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. Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and slowly render the fat for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is incredibly crispy and golden brown. Flip the breasts and cook for an additional 2-3 minutes for medium-rare (internal temp of 130°F / 54°C). Rest on a warm board for 8 minutes before slicing.

7. 07

   Plate the dish: Spoon a generous pool of warm blackberry mole negro onto the center of each plate, using the back of the spoon to create an elegant sweep. Slice the duck breasts on a bias and fan them over the mole. Artfully scatter the pickled chanterelles, remaining fresh blackberries, and garnish with micro marigolds.