Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Blackberry Mole & Roasted Sunchokes

An elegant, Michelin-star interpretation of Mexican heritage cooking featuring perfectly rendered duck breast paired with a complex, glossy mole made from fresh blackberries, charred chiles, and warm spices.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium-high heat, toast the dried ancho and guajillo chiles for 1-2 minutes until fragrant but not scorched. Transfer to a bowl, cover with boiling water, and let rehydrate for 15 minutes.

2. 02

   In the same skillet, char the onion, garlic, and tomato halves until blackened in spots. Add the toasted almonds, pumpkin seeds, cinnamon, cloves, and star anise, stirring for 2 minutes to warm the spices and release their essential oils.

3. 03

   Drain the chiles. In a high-powered blender, combine the rehydrated chiles, charred aromatics, roasted nut/spice mixture, 1 cup of fresh blackberries, and 1 cup of the stock. Blend on high until completely smooth and velvety.

4. 04

   Melt 1 tablespoon of duck fat in a heavy-bottomed saucepan over medium heat. Strain the blended mole through a fine-mesh sieve directly into the pan. Fry the paste, stirring constantly, for 5-8 minutes until it darkens and thickens. Whisk in the remaining stock and the chopped chocolate. Simmer on low for 25 minutes, stirring occasionally, until the mole is glossy and coats the back of a spoon. Season with sea salt to taste.

5. 05

   Preheat the oven to 400°F (200°C). Toss the halved sunchokes with 2 tablespoons of melted duck fat, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until caramelized and tender. Keep warm.

6. 06

   Season the scored duck breasts generously with sea salt. Place them skin-side down in a cold, dry cast-iron skillet. Place over medium-low heat to slowly render the fat, about 10-12 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally 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 cutting board for 5-7 minutes before slicing.

7. 07

   To plate: Spoon a generous pool of the warm blackberry mole onto the center of each pre-heated plate. Slice each duck breast at a sharp angle and fan it over the mole. Arrange roasted sunchokes alongside the duck. Garnish elegantly with fresh halved blackberries, pickled red onion rings, and micro cilantro.