Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Blackberry Mole & Sweet Corn Purée

An elegant fusion of rich, pan-seared duck breast served over a velvety sweet corn purée, drizzled with a complex, vibrant blackberry-infused Mole Poblano.

Ingredients

Cooking Instructions

1. 01

   Toast the dried ancho and pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer them to a bowl of boiling water and let soak for 15 minutes to rehydrate.

2. 02

   In the same skillet, sauté the chopped white onion and minced garlic in a splash of oil until soft and translucent. Add the toasted pepitas, Mexican oregano, cumin, and cinnamon, cooking for 1 minute further to bloom the spices.

3. 03

   Transfer the rehydrated chilies, sautéed aromatics, fresh blackberries, and half of the chicken stock into a high-powered blender. Blend on high speed until completely smooth and emulsified.

4. 04

   Strain the blended mixture through a fine-mesh sieve back into a clean saucepan. Add the remaining chicken stock and chopped Mexican chocolate. Simmer over low heat for 20 minutes, stirring occasionally, until the mole is thick, glossy, and reduced. Season with salt to taste.

5. 05

   Meanwhile, make the corn purée: In a medium saucepan, combine the sweet corn kernels, heavy cream, and butter. Simmer over medium-low heat for 10 minutes until the corn is tender. Transfer to a blender and process until ultra-smooth. Pass through a fine-mesh Chinois sieve, season with salt, and keep warm.

6. 06

   Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with salt.

7. 07

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat. Cook for 8-10 minutes until the skin is golden brown and extremely crispy. Flip the breasts and cook for an additional 3-4 minutes for medium-rare. Remove from heat and let rest for 5 minutes before slicing.

8. 08

   To plate, spoon a generous pool of sweet corn purée onto each plate. Slice the duck breasts and fan them elegantly over the corn. Spoon the glossy blackberry mole around the dish, then garnish with micro cilantro and pickled red onions.