Duck Breast with Blackberry...Duck Breast with Blackberry Mole & Hibiscus-Pickled Shallots

An avant-garde Mexican masterpiece featuring succulent duck breast paired with a complex, tart blackberry mole and floral-infused pickles.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickles: steep hibiscus flowers in 100ml boiling water for 5 minutes. Strain and combine the liquid with white balsamic vinegar and a pinch of salt. Submerge the sliced shallots in this liquid for 20 minutes.

2. 02

   Toast the dried chiles in a dry skillet over medium heat until fragrant, about 30 seconds per side. Rehydrate them in warm water for 15 minutes.

3. 03

   In a high-speed blender, combine the rehydrated chiles, blackberries, toasted almonds, and stock. Process until completely smooth and pass through a fine-mesh sieve to achieve a silky texture.

4. 04

   Transfer the strained mole to a small saucepan. Add the Mexican chocolate and a pinch of salt. Simmer over low heat for 10 minutes until the sauce is thickened and glossy.

5. 05

   Score the duck breast skin in a tight crosshatch pattern without piercing the meat. Season both sides generously with sea salt.

6. 06

   Place duck breasts skin-side down in a cold, heavy-bottomed skillet. Turn the heat to medium-low. Render the fat for 8-10 minutes until the skin is deep golden and very crispy. Increase heat to medium, flip, and cook for 2-3 minutes for medium-rare.

7. 07

   Remove the duck from the skillet and let it rest on a warm board for 8 minutes to ensure the juices redistribute perfectly.

8. 08

   To plate, spread a vibrant circle of blackberry mole on each plate. Slice the duck against the grain and fan over the mole. Garnish with the hibiscus-pickled shallots and micro-cilantro.