Pato en Mole de...Pato en Mole de Cereza y Ancho

Pan-seared duck breast cooked to medium-rare, served with a luxurious, velvety cherry and ancho chile mole, paired with a smoky sweet potato purée and pickled shallots.

Ingredients

Cooking Instructions

1. 01

   For the pickled shallots: In a small bowl, combine the sliced shallots, white vinegar, a pinch of salt, and a pinch of sugar. Let sit for at least 30 minutes to quick-pickle, then drain before serving.

2. 02

   For the purée: Boil the cubed sweet potatoes in salted water until tender, about 15 minutes. Drain well and transfer to a high-speed blender. Add 2 tbsp of butter, heavy cream, and a pinch of salt. Blend until completely smooth and velvety. Keep warm.

3. 03

   For the Cherry-Ancho Mole: Toast the dried ancho chiles in a dry pan over medium heat for 1 minute until fragrant. Transfer to a bowl of hot water to rehydrate for 10 minutes. Drain, reserving 1/4 cup of the soaking liquid.

4. 04

   In a small saucepan, combine the rehydrated chiles, cherries, chicken stock, piloncillo, cinnamon stick, and the reserved soaking liquid. Bring to a simmer and cook for 15 minutes until the cherries are soft. Remove the cinnamon stick. Transfer the mixture to a blender and purée until completely smooth. Strain through a fine-mesh sieve back into the saucepan, stir in 1 tbsp of butter, and season with salt. Keep warm over low heat.

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 and black pepper on both sides.

6. 06

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to render the fat slowly. Cook for about 8-10 minutes until the skin is golden brown and extremely crispy. Pour off excess fat as it renders.

7. 07

   Flip the duck breasts and cook for another 3-4 minutes on the flesh side until an instant-read thermometer reads 130°F (54°C) for medium-rare. Transfer to a cutting board and let rest for 5-8 minutes.

8. 08

   To assemble, spoon a generous amount of sweet potato purée onto the center of each plate. Slice the rested duck breasts on a bias and fan them over the purée. Spoon the warm cherry-ancho mole around and over the duck. Garnish with pickled shallot rings and micro cilantro.