Patito con Mole de...Patito con Mole de Mora (Pan-Seared Duck with Blackberry Mole)

A masterclass in modern Mexican gastronomy: pan-seared duck breast with an ultra-crisp skin, served over a rich, velvety mole crafted from blackberries, smoky chiles, and dark Oaxacan chocolate.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium-high heat, toast the dried ancho and pasilla chiles for 1-2 minutes until fragrant but not burnt. Transfer them to a bowl of hot water and let them rehydrate for 15 minutes.

2. 02

   In the same skillet, melt the duck fat or lard over medium heat. Add the chopped onion and garlic, cooking until deeply caramelized and golden brown, about 8 minutes. Add the toasted pumpkin seeds and 1 tablespoon of the sesame seeds, cooking for another minute.

3. 03

   Transfer the caramelized onion mixture, the drained rehydrated chiles, 1.5 cups of fresh blackberries, and the chicken stock to a high-powered blender. Blend on high until completely smooth and emulsified.

4. 04

   Strain the purée through a fine-mesh chinois sieve back into a clean saucepan to ensure a velvety Michelin-grade texture. Simmer over low heat.

5. 05

   Stir in the Mexican chocolate, cinnamon, and ground cloves. Simmer gently for 15-20 minutes, stirring occasionally, until the mole thickens to a glossy, coat-the-back-of-a-spoon consistency. Season to taste with kosher salt and remove from heat.

6. 06

   Season the scored duck breasts generously with kosher salt on both sides. Place them skin-side down in a cold, dry cast-iron skillet. Turn the heat to medium-low to slowly render the fat and crisp the skin, about 8-10 minutes. Pour off excess fat as it accumulates.

7. 07

   Once the skin is deeply golden and ultra-crisp, flip the breasts and cook for an additional 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove the duck from the pan and let it rest on a cutting board for 5-7 minutes before slicing.

8. 08

   To plate, spoon a generous pool of the warm blackberry mole onto the center of each plate. Slice the duck breasts on a bias and fan them over the mole. Garnish with the remaining toasted sesame seeds, fresh halved blackberries, and delicate micro-cilantro.