Pan-Seated Duck Breast with...Pan-Seated Duck Breast with Black Garlic Mole and Mezcal-Blackberry Gastrique

A sophisticated, Michelin-starred elevation of Mexican flavors featuring pan-seared duck breast paired with a rich, complex black garlic and heirloom cacao mole, balanced by a vibrant, smoky mezcal-blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   For the mole, rehydrate the stemmed and seeded ancho and pasilla chiles in boiling water for 15 minutes until completely soft.

2. 02

   In a dry skillet over high heat, char the white onion and plum tomato until blackened on all sides. In a separate pan, lightly toast the pumpkin seeds and sesame seeds until golden and fragrant.

3. 03

   In a high-speed blender, combine the rehydrated chiles, charred onion, charred tomato, black garlic, toasted seeds, ground warm spices, and chicken bone broth. Blend on high speed for 2 minutes until perfectly smooth and velvety.

4. 04

   Transfer the pureed mixture to a heavy-bottomed saucepan over medium-low heat. Simmer gently for 15 minutes, then stir in the chopped Mexican dark chocolate until fully melted and integrated. Season with fine sea salt to taste and keep warm on low heat.

5. 05

   To make the gastrique, combine the fresh blackberries, mezcal, agave nectar, and apple cider vinegar in a small saucepan. Simmer over medium heat for 10 minutes until the blackberries break down and the liquid reduces to a syrupy consistency. Strain through a fine-mesh sieve, pressing to extract all juice, and set aside.

6. 06

   Pat the duck breasts completely dry with paper towels. Season both sides generously with kosher salt. Place the duck breasts skin-side down in a cold, dry cast-iron skillet.

7. 07

   Place the skillet over medium-low heat. Render the duck fat slowly for about 10-12 minutes, pouring off excess fat as it accumulates, until the skin is deeply golden brown and extremely crispy.

8. 08

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer to a warm plate and let rest for 8 minutes before slicing.

9. 09

   To plate, spoon a generous pool of the warm black garlic mole onto the center of each plate. Slice the rested duck breast on a bias and fan it over the mole. Artfully drizzle the mezcal-blackberry gastrique around the plate, and garnish with a sprinkle of toasted sesame seeds and fresh microgreens.