Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Mole Negro & Smoked Corn Purée

Crispy-skinned duck breast served over an intensely complex, velvety Mole Negro, complemented by smoked sweet corn purée and acid-bright pickled blackberries.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled blackberries: In a small bowl, combine apple cider vinegar, piloncillo, and a pinch of salt until dissolved. Toss halved blackberries in the mixture and set aside to quick-pickle.

2. 02

   Toast dried pasilla, mulato, and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer chilies to a heatproof bowl, pour over warm stock, and submerge for 15 minutes to rehydrate.

3. 03

   Transfer rehydrated chilies, stock, pumpkin seeds, sesame seeds, and dark chocolate to a high-speed blender. Blend on high until completely smooth. Pass through a fine tamis or chinois strainer into a saucepan.

4. 04

   Simmer the mole sauce over low heat for 15 minutes until glossy and thick enough to coat the back of a spoon. Season with sea salt to taste and keep warm.

5. 05

   Make the corn purée: Sauté corn kernels in a cast-iron skillet over high heat with 1 tbsp butter until lightly charred and smoky. Transfer to a blender with remaining butter and heavy cream. Puree until silky smooth, strain through a sieve, and season with salt.

6. 06

   Season scored duck breasts generously with salt. Place skin-side down in a cold skillet and bring to medium-low heat. Slowly render duck fat for 10-12 minutes until the skin is deep golden and crispy.

7. 07

   Flip duck breasts and cook for an additional 2-3 minutes to reach medium-rare (130°F / 54°C). Remove from heat and let rest on a warm cutting board for 8 minutes before fan-slicing.

8. 08

   To plate: Spoon a arc of Mole Negro onto warm plates alongside a swipe of smoked corn purée. Arrange sliced duck breast over the mole and garnish with drained pickled blackberries.