Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Cherry Mole Negro

An elegant, Michelin-caliber interpretation of classic Mexican mole. Crispy-skinned, spice-rubbed duck breast sits atop a velvety, complex black mole infused with dark sweet cherries, accompanied by a silky lime-infused parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Tear the dried chilies into pieces and toast them in a dry skillet over medium-high heat for 1-2 minutes until fragrant. Transfer to a bowl, cover with boiling water, and let rehydrate for 15 minutes.

2. 02

   In the same skillet, heat the lard or duck fat. Sauté the chopped onion, garlic, sliced plantains, and pumpkin seeds until everything is deeply caramelized and golden brown.

3. 03

   In a high-powered blender, combine the rehydrated chilies (with 1/2 cup of their soaking liquid), the caramelized onion mixture, pitted cherries, 1 tablespoon of the sesame seeds, and the chicken stock. Blend on high speed for 3 minutes until completely smooth and velvety.

4. 04

   Pour the mole purée into a heavy-bottomed saucepan. Simmer on low heat for 20 minutes, stirring frequently. Stir in the chopped Mexican chocolate until fully melted and integrated. Season with salt to taste and keep warm.

5. 05

   To make the parsnip purée, boil the chopped parsnips in salted water until fork-tender (about 15 minutes). Drain well and transfer to a blender. Blend with heavy cream, butter, and lime juice until silky. Season with salt and keep warm.

6. 06

   Season the scored duck breasts generously on both sides with the Mexican spice rub.

7. 07

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

8. 08

   Flip the duck breasts and cook for an additional 3-4 minutes on the flesh side for a perfect medium-rare (internal temperature of 135°F / 57°C). Remove from heat and let rest on a cutting board for 5-7 minutes before slicing.

9. 09

   To serve, spoon a generous pool of the warm Cherry Mole Negro onto the center of each plate. Swirl a spoonful of the parsnip purée alongside it. Fan the sliced duck breast over the mole, and garnish with the remaining toasted sesame seeds.