Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Blackberry Mole Negro and Hibiscus-Pickled Shallots

An avant-garde Mexican masterpiece featuring perfectly rendered, crispy-skinned duck breast served over a velvety, rich mole negro infused with fresh blackberries, balanced by vibrant hibiscus-pickled shallots.

Ingredients

Cooking Instructions

1. 01

   Make the hibiscus-pickled shallots: In a small saucepan, bring the apple cider vinegar, sugar, a pinch of salt, and dried hibiscus flowers to a boil. Pour the hot liquid and flowers over the sliced shallots in a heatproof jar. Let steep at room temperature for at least 30 minutes until vibrantly pink.

2. 02

   Toast and rehydrate the chiles: Heat a dry skillet over medium-high heat. Toast the dried ancho, pasilla, and mulato chiles for 1-2 minutes until fragrant, turning constantly to prevent burning. Transfer them to a bowl, cover with boiling water, and let soften for 15 minutes.

3. 03

   Char the aromatics: In the same dry skillet, char the onion, garlic, and tomato halves until they develop blackened spots and soften, about 6-8 minutes.

4. 04

   Blend the mole base: Drain the rehydrated chiles. In a high-powered blender, combine the chiles, charred onion, garlic, tomato, fried plantain, fresh blackberries, and 250ml of chicken stock. Blend on high until completely smooth and velvety.

5. 05

   Simmer the mole: Pass the blended puree through a fine-mesh sieve into a clean saucepan. Add the remaining chicken stock and simmer over low heat for 30 minutes, stirring occasionally. Stir in the Mexican chocolate until melted and fully incorporated. Season with kosher salt to balance the sweet and earthy tones.

6. 06

   Prepare the duck: Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and black pepper.

7. 07

   Cook the duck: Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat. Cook for 8-10 minutes until the skin is incredibly crispy and golden brown. Flip and cook the flesh side for 2-3 minutes for medium-rare (internal temp of 135°F/57°C). Rest on a cutting board for 5 minutes.

8. 08

   Plate the dish: Slice the rested duck breasts on a bias. Spoon a generous mirror of the warm blackberry mole negro onto the center of each plate. Arrange the sliced duck on top. Garnish elegantly with the drained hibiscus-pickled shallots, toasted sesame seeds, and micro cilantro.