Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro & Spiced Sweet Potato Purée

An elevated Mexican masterpiece featuring perfectly rendered, tender duck breast set against a rich, complex mole negro, balanced with sweet potato purée and bright pickled blackberries.

Ingredients

Cooking Instructions

1. 01

   For the pickled blackberries: In a small saucepan, combine apple cider vinegar, 0.25 cup of water, sugar, and a pinch of salt. Bring to a simmer until sugar dissolves. Pour the hot liquid over the halved blackberries in a small bowl. Set aside to quick-pickle.

2. 02

   For the sweet potato purée: Place the cubed sweet potato, piloncillo, and cinnamon stick in a pot. Cover with water and bring to a boil. Cook until the sweet potato is fork-tender (about 15 minutes). Drain, discard the cinnamon stick, and transfer the sweet potatoes to a high-powered blender. Add the butter and blend until velvety smooth. Season with salt to taste and keep warm.

3. 03

   For the mole negro: Toast the dried pasilla and ancho chiles in a dry pan over medium heat for 2 minutes until fragrant but not burnt. Transfer them to a bowl and cover with boiling water to rehydrate for 10 minutes. In the same pan, heat the duck fat. Sauté the white onion, garlic, plantain slices, and pumpkin seeds until they are golden brown and caramelized.

4. 04

   Drain the chiles, reserving 0.5 cup of the soaking liquid. Transfer the chiles, sautéed onion mixture, and the reserved soaking liquid into a blender. Blend on high speed until completely smooth. Strain the mixture through a fine-mesh sieve into a clean saucepan. Stir in the chicken stock and simmer on low heat for 15 minutes. Stir in the chopped Mexican dark chocolate until fully melted and integrated. Season with salt and adjust consistency if too thick.

5. 05

   For the duck: Score the skin of the duck breasts in a 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. Render the fat slowly for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is golden and extremely crispy. Turn the breasts over and cook the flesh side for 2-3 minutes for medium-rare (internal temp of 135°F/57°C). Let the duck rest for 5 minutes before slicing.

6. 06

   To assemble: Spoon a generous pool of hot mole negro onto each plate. Using a spoon, swipe a clean circle of the warm sweet potato purée alongside. Slice each duck breast at an angle and arrange over the mole. Garnish with the drained pickled blackberries, toasted sesame seeds, and micro cilantro.