Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Blackberry-Chiltepin Mole and Charred Corn Velvet

Crisp-skinned Magret duck breast complemented by a complex, velvet-textured blackberry and toasted chile mole, paired with sweet charred corn purée and pickled shallots.

Ingredients

Cooking Instructions

1. 01

   Lightly toast the Ancho and Morita chiles in a dry pan until fragrant (about 30 seconds), then soak them in 150ml of warm stock for 15 minutes.

2. 02

   In a high-speed blender, combine the rehydrated chiles, soaking liquid, fresh blackberries, toasted sesame seeds, and remaining stock. Blend on high until completely smooth, then pass through a fine chinois into a saucepan.

3. 03

   Simmer the mole over medium-low heat for 12-15 minutes until reduced and thickened to coat the back of a spoon. Whisk in the Mexican dark chocolate and 20g of cold butter until glossy; season with sea salt and keep warm.

4. 04

   Over an open flame or smoking hot cast-iron grill, char the ears of corn until blistered and smoky. Slice the kernels off the cob.

5. 05

   Blend the warm charred corn kernels with heavy cream, 30g of butter, and a pinch of salt until silky smooth. Pass through a fine sieve to achieve a velvet texture; keep warm.

6. 06

   Season the scored duck breasts generously with fine sea salt. Place skin-side down in a cold cast-iron pan and bring to medium-low heat, rendering the fat slowly for 8-10 minutes until deeply golden and crisp.

7. 07

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature 54°C/130°F). Transfer to a warm board and rest for 6-8 minutes, then carve into clean, thick slices.

8. 08

   Plate by swooshing a generous spoonful of charred corn velvet across each warm plate. Layer slices of rested duck alongside, drizzle glossy blackberry mole across the plate, and garnish with pickled pearl onion petals, micro cilantro, and a touch of smoked sea salt.