Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Blueberry-Ancho Mole

A Michelin-star interpretation of Mexican flavors, pairing perfectly rendered duck breast with a rich, complex blueberry-infused ancho chili mole and a silky sweet potato purée.

Ingredients

Cooking Instructions

1. 01

   To make the mole, toast the dried ancho chilies in a dry pan over medium heat for 1 minute until fragrant. Transfer them to a bowl, pour hot chicken stock over them, and let soften for 15 minutes.

2. 02

   In the same pan, char the onion and garlic until softened and slightly blackened. Add the toasted sesame seeds, cinnamon, and fresh blueberries, cooking for 3 minutes until the blueberries start to burst.

3. 03

   Transfer the chili-stock mixture, charred aromatics, blueberries, and chopped Mexican chocolate to a high-speed blender. Blend until completely smooth. Pass the sauce through a fine-mesh chinois into a saucepan. Simmer over low heat for 15 minutes until thickened, seasoning with salt to taste.

4. 04

   For the purée, boil the sweet potato cubes in salted water until fork-tender. Drain and blend immediately with butter, heavy cream, cumin, and a pinch of salt until velvety and smooth. Keep warm.

5. 05

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with sea salt on both sides.

6. 06

   Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium-low and slowly render the fat for 8-10 minutes, pouring off excess fat as it melts, until the skin is exceptionally thin and crispy. Turn the heat to medium-high, flip the duck, and sear the flesh side for 2-3 minutes for medium-rare. Rest on a cutting board for 5 minutes before carving.

7. 07

   To assemble, spoon a generous swoosh of sweet potato purée onto warm plates. Slice the duck breasts at an angle and arrange them over the purée. Spoon the lustrous blueberry-ancho mole around the plate. Garnish with toasted sesame seeds and micro cilantro.