Ancho-Glazed Duck Breast with...Ancho-Glazed Duck Breast with Blackberry Mole Negro

Crisp-skinned, tender duck breast seasoned with warm Mexican spices, served over a complex, velvety blackberry-infused mole negro, accompanied by a smoked kabocha squash purée and pickled pearl onions.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled onions: Heat the white vinegar, sugar, and a pinch of salt in a small saucepan until dissolved. Pour the hot liquid over the halved pearl onions and set aside to steep for at least 30 minutes.

2. 02

   Make the purée: Toss the kabocha squash cubes with a drizzle of oil and roast at 200°C (400°F) for 25 minutes until tender and slightly caramelized. Transfer to a high-powered blender, add the butter and Mexican crema, and blend until ultra-smooth. Season with salt and keep warm.

3. 03

   Craft the sauce: In a saucepan over medium heat, combine the mole paste and duck stock, whisking to dissolve. Add 100g of the blackberries and simmer gently for 15 minutes, allowing the berries to break down. Pass the sauce through a fine-mesh chinois, pressing to extract the juices, then return to low heat to keep warm.

4. 04

   Cook the duck: Season the scored duck breast skin generously with salt and the ancho chili powder. Place skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin is golden and extremely crispy. Flip and sear the flesh side for 2-3 minutes for medium-rare. Rest for 5 minutes before slicing.

5. 05

   Assemble the plate: Spoon a generous pool of the warm blackberry mole negro onto the center of each plate. Place a smooth quenelle of the smoked kabocha squash purée alongside it. Slice each duck breast and fan beautifully over the mole.

6. 06

   Garnish: Dot the plate with the remaining fresh blackberries, pickled pearl onion petals, and delicate micro marigolds. Serve immediately.