Pato con Mole de...Pato con Mole de Mora y Chipotle

Pan-seared duck breast with crispy, spiced skin, served over a velvety, rich blackberry and chipotle mole, balanced with quick-pickled chayote and charred spring onions.

Ingredients

Cooking Instructions

1. 01

   Prepare the quick pickle: In a small saucepan, combine the white vinegar, 1/4 cup of water, 1 teaspoon of salt, and a pinch of sugar. Bring to a boil, then pour over the julienned chayote in a heatproof bowl. Let steep at room temperature for at least 30 minutes.

2. 02

   Toast the ancho chile in a dry pan over medium heat for 1 minute until fragrant. Submerge in hot water for 15 minutes to rehydrate, then drain.

3. 03

   In a medium saucepan over medium heat, sauté the chopped onion and garlic in a splash of oil until caramelized and soft, about 6 minutes. Add the blackberries, rehydrated ancho chile, chipotle peppers with adobo sauce, ground cinnamon, and chicken stock. Simmer for 10 minutes.

4. 04

   Transfer the blackberry mixture to a high-powered blender. Add the toasted pumpkin seeds and blend on high speed for 2 minutes until completely smooth. Strain through a fine-mesh chinois back into the saucepan.

5. 05

   Warm the strained mole over low heat and whisk in the dark chocolate until melted, glossy, and emulsified. Season with kosher salt to taste. Keep warm.

6. 06

   Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt.

7. 07

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat. Cook undisturbed for 10-12 minutes until the skin is golden-brown and extremely crispy. Pour off excess fat throughout cooking (reserve 1 tbsp).

8. 08

   Flip the duck breasts and cook on the flesh side for 3-4 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the pan and let rest on a warm plate for 8 minutes before slicing.

9. 09

   While the duck rests, add the reserved duck fat to a skillet over high heat. Sear the spring onions until tender and charred on all sides. Season with a pinch of salt.

10. 10

    To assemble, spoon a generous pool of the warm blackberry-chipotle mole onto the center of each plate. Slice the rested duck breast on a bias and fan it over the mole. Top with the charred spring onions, drained pickled chayote, and micro-cilantro.