Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Cherry & Ancho Chili Mole

Name: Pan-Seared Duck Breast with Black Cherry & Ancho Chili Mole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Modern Mexican
Ingredients: 2 duck breasts (approx. 6 oz each), skin scored; 2 dried ancho chilies, stemmed and seeded; 1 cup fresh or frozen dark sweet cherries, pitted; 1/2 white onion, sliced into thick rounds; 3 unpeeled garlic cloves; 1 inch Mexican cinnamon stick (canela); 2 tbsp toasted sesame seeds; 1 cup low-sodium chicken stock; 1 oz dark Mexican chocolate (70% cacao), finely chopped; 1 tbsp duck fat or lard; 1 tbsp toasted pepitas (pumpkin seeds) for garnish; 1 handful of micro cilantro for garnish; 1 tsp kosher salt, or to taste

🍴

Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

30 mins

⭐

Difficulty

Medium

A sophisticated, Michelin-star level Mexican dish featuring crisp, tender duck breast set against a rich, velvety, fruit-forward mole with deep ancho chili complexity.

Modern MexicanMedium

Ingredients

•2 duck breasts (approx. 6 oz each), skin scored

•2 dried ancho chilies, stemmed and seeded

•1 cup fresh or frozen dark sweet cherries, pitted

•1/2 white onion, sliced into thick rounds

•3 unpeeled garlic cloves

•1 inch Mexican cinnamon stick (canela)

•2 tbsp toasted sesame seeds

•1 cup low-sodium chicken stock

•1 oz dark Mexican chocolate (70% cacao), finely chopped

•1 tbsp duck fat or lard

•1 tbsp toasted pepitas (pumpkin seeds) for garnish

•1 handful of micro cilantro for garnish

•1 tsp kosher salt, or to taste

Cooking Instructions

01
Soak the stemmed and seeded ancho chilies in hot water for 15 minutes to soften. Drain, reserving 1/4 cup of the soaking liquid.
02
In a dry, heavy skillet over medium-high heat, char the onion slices and unpeeled garlic cloves until blackened in spots (about 5 minutes). Remove, peel the garlic, and set aside.
03
In the same dry skillet, lightly toast the cinnamon stick and sesame seeds for 1-2 minutes until highly fragrant. Remove immediately so they do not burn.
04
In a high-powered blender, combine the softened chilies, charred onion, peeled garlic, toasted cinnamon, sesame seeds, dark cherries, and chicken stock. Blend on high until completely smooth. Strain through a fine-mesh chinois for a silky texture.
05
Heat 1 tablespoon of duck fat or lard in a medium saucepan. Carefully pour in the strained cherry-chili puree (it will splatter). Simmer over medium-low heat for 15 minutes, stirring frequently, until reduced and darkened. Stir in the dark chocolate until melted, and season with kosher salt to taste.
06
Score the skin of the duck breasts in a fine crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt on both sides.
07
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium-low and slowly render the fat for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is incredibly thin and crispy.
08
Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare (internal temperature of 135°F / 57°C). Remove from heat and let rest on a cutting board for 5 minutes before slicing thinly on the bias.
09
To serve, spoon a generous pool of the warm Cherry-Ancho Mole onto the center of two warmed plates. Fan the sliced duck breast over the sauce. Garnish with toasted pepitas and micro cilantro.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023