Crispy-Skin Duck Breast with...Crispy-Skin Duck Breast with Blackberry-Ancho Gastrique

Pan-seared Hudson Valley duck breast paired with a smoky, vibrant blackberry-ancho chile gastrique, served over a velvety sweet potato and Mexican cinnamon purée.

Ingredients

Cooking Instructions

1. 01

   In a medium pot, cover the cubed sweet potatoes and Mexican cinnamon stick with water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain, discarding the cinnamon stick.

2. 02

   While potatoes cook, rehydrate the ancho chiles in boiling water for 10 minutes. Transfer the softened chiles to a blender along with the fresh blackberries, apple cider vinegar, and 4 tablespoons of grated piloncillo. Blend until completely smooth, then strain through a fine-mesh sieve to remove seeds.

3. 03

   Pour the strained blackberry-ancho purée into a small saucepan with the duck stock. Simmer over medium-low heat for 12-15 minutes until reduced to a glossy, syrupy gastrique. Off the heat, whisk in 1 tablespoon of cold butter until emulsified. Season with a pinch of salt and set aside.

4. 04

   In a high-speed blender, combine the drained sweet potatoes, heavy cream, 2 tablespoons of butter, the remaining 1 tablespoon of grated piloncillo, and nutmeg. Blend on high until ultra-silky and aerated. Adjust seasoning with salt and keep warm.

5. 05

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with sea salt on both sides. Place the breasts skin-side down in a cold, dry skillet. Turn the heat to low-medium and render the fat slowly for 8-10 minutes until the skin is golden and extremely crispy. Flip and cook the flesh side for 2-3 minutes for medium-rare. Rest on a cutting board for 5 minutes before slicing.

6. 06

   To assemble, swipe a generous spoon of the warm sweet potato purée across each plate. Thinly slice the rested duck breasts and fan them over the purée. Artfully drizzle the blackberry-ancho gastrique around the plate. Garnish with toasted pepitas and micro cilantro. Serve immediately.