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

A sophisticated Michelin-star level dish featuring perfectly rendered, crispy-skinned duck breast served over an artisanal, velvet-smooth mole poblano infused with wild blackberries.

Ingredients

Cooking Instructions

1. 01

   In a dry, heavy-bottomed skillet over medium heat, toast the almonds, pumpkin seeds, coriander seeds, and cinnamon stick until highly fragrant and lightly golden, about 3-4 minutes. Transfer to a bowl and set aside.

2. 02

   In the same skillet, heat 1 tablespoon of duck fat. Sauté the chopped white onion and smashed garlic until caramelized and sweet, about 5 minutes. Transfer to the bowl with the toasted spices and nuts.

3. 03

   Quick-fry the dried ancho and pasilla chilies in the remaining fat in the skillet for 30-45 seconds until bright and fragrant (do not burn). Transfer the chilies to a medium bowl, pour the warm chicken stock over them, and let soften for 15 minutes.

4. 04

   In a high-powered blender, combine the rehydrated chilies, their soaking stock, the toasted nut-and-spice mixture, caramelized onion and garlic, and 1 cup of fresh blackberries. Blend on high speed for 2-3 minutes until completely smooth and velvety.

5. 05

   Strain the blended mixture through a fine-mesh sieve back into a clean saucepan. Simmer over low heat for 10 minutes. Stir in the chopped Mexican dark chocolate until completely melted and integrated. Season with kosher salt to taste and keep warm on low heat.

6. 06

   Place the scored duck breasts, skin-side down, in a cold cast-iron skillet. Place the skillet over medium-low heat. Cook slowly for 8-10 minutes to render the fat, pouring off excess fat as it accumulates, until the skin is deep golden and incredibly crispy.

7. 07

   Flip the duck breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from the skillet and let rest on a cutting board for 5 minutes before slicing thinly on the bias.

8. 08

   To serve, spoon a generous pool of the warm blackberry mole onto the center of four warmed plates. Fan the sliced duck breast over the mole. Garnish with halved fresh blackberries, toasted sesame seeds, and delicate sprigs of micro-cilantro.