Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Blackberry Mole (Mole de Mora)

A sophisticated, Michelin-star interpretation of traditional Mexican flavors. Tender, perfectly crispy-skinned duck breast paired with a rich, velvety, sweet-and-savory blackberry mole, finished with toasted pepitas and micro-cilantro.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium heat, toast the dried ancho and guajillo chiles for 1-2 minutes until fragrant, being careful not to burn them. Transfer to a bowl, cover with boiling water, and let rehydrate for 15 minutes.

2. 02

   In the same dry skillet, toast the pepitas and sesame seeds until golden and fragrant. Transfer to a bowl and set aside for blending.

3. 03

   Melt 1 tablespoon of duck fat in the skillet. Sauté the chopped onion and whole garlic cloves until deeply caramelized. Add the cloves and cinnamon, cooking for 1 more minute.

4. 04

   In a high-powered blender, combine the rehydrated chiles (with 1/2 cup of their soaking liquid), toasted pepitas and sesame seeds, caramelized onion and garlic, fresh blackberries, and 1 cup of chicken bone broth. Blend on high until completely smooth, then strain through a fine-mesh chinois into a clean saucepan.

5. 05

   Place the saucepan over medium-low heat. Stir in the remaining chicken broth, chopped Mexican chocolate, and grated piloncillo. Simmer gently for 25 minutes, stirring frequently, until the mole thickens to a velvety consistency that coats the back of a spoon. Season with sea salt to taste.

6. 06

   Season the scored duck breasts generously with salt on both sides. Place them skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the duck fat. Cook undisturbed for 10-12 minutes, draining excess fat periodically, until the skin is golden brown and ultra-crisp.

7. 07

   Flip the duck breasts over and sear the flesh side for 2-3 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Transfer to a cutting board and let rest for 8 minutes before slicing.

8. 08

   To plate, spoon a generous pool of warm blackberry mole onto the center of each dish. Slice the duck breasts on a bias and fan them over the mole. Garnish with halved fresh blackberries, toasted pepitas, and micro-cilantro.