Pato en Mole de...Pato en Mole de Zarzamora

Pan-seared duck breast with a luxurious blackberry-ancho mole, velvety sweet potato purée, and fresh micro-greens.

Ingredients

Cooking Instructions

1. 01

   Toast the dried ancho and pasilla chilies in a dry skillet over medium heat for 2 minutes until fragrant. Transfer to a bowl, cover with boiling water, and let rehydrate for 15 minutes.

2. 02

   In the same skillet, heat 1 tbsp of duck fat. Sauté the onion and garlic until deeply caramelized. Add 1 cup of blackberries, cinnamon, and 1 tbsp of toasted sesame seeds, cooking for another 3 minutes.

3. 03

   Transfer the rehydrated chilies (with 1/2 cup of their soaking liquid), the onion-blackberry mixture, and the chicken stock to a high-powered blender. Blend until completely smooth, then strain through a fine-mesh sieve into a clean saucepan.

4. 04

   Simmer the strained mole over low heat, stirring in the dark chocolate until fully melted and glossy. Season with salt to taste and keep warm.

5. 05

   Boil the sweet potatoes in salted water until fork-tender. Drain and immediately blend with butter, heavy cream, and a pinch of salt until velvety smooth. Pass through a fine sieve for a true Michelin finish; keep warm.

6. 06

   Season the duck breasts generously with salt. Place them skin-side down in a cold, dry skillet. Place over medium-low heat to render the fat, cooking for 10-12 minutes until the skin is golden brown and extremely crispy. Flip and cook for 2-3 minutes for medium-rare. Let rest for 5 minutes before slicing.

7. 07

   To serve, swipe a spoonful of the sweet potato purée across each plate. Ladle a pool of the blackberry mole alongside. Fan the sliced duck breast over the mole, and garnish with the remaining fresh blackberries, toasted sesame seeds, and micro-cilantro.