Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Cherry-Ancho Mole

Name: Pan-Seared Duck Breast with Cherry-Ancho Mole
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Modern Mexican
Ingredients: 2 high-quality Pekin duck breasts (approx. 6 oz each), skin-on; 2 dried ancho chilies, stemmed and seeded; 1 dried guajillo chili, stemmed and seeded; 1 cup fresh or frozen dark sweet cherries, pitted; 1/2 cup white onion, chopped; 3 cloves garlic, smashed; 1.5 cups low-sodium chicken stock; 1 oz Mexican stone-ground dark chocolate (e.g., Taza), chopped; 1/2 tsp whole coriander seeds; 2 whole cloves; 2 tbsp raw pumpkin seeds, toasted; 2 heirloom radishes, thinly sliced on a mandoline; 2 tbsp fresh lime juice; 1/4 cup micro cilantro for garnish; 1 tsp kosher salt, plus more to taste

🍴

Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

35 mins

⭐

Difficulty

Hard

An elegant, Michelin-star caliber dish featuring crispy-skinned duck breast served over a rich, velvety mole made from sweet dark cherries, smoky ancho chilies, and a hint of Mexican chocolate.

Modern MexicanHard

Ingredients

•2 high-quality Pekin duck breasts (approx. 6 oz each), skin-on

•2 dried ancho chilies, stemmed and seeded

•1 dried guajillo chili, stemmed and seeded

•1 cup fresh or frozen dark sweet cherries, pitted

•1/2 cup white onion, chopped

•3 cloves garlic, smashed

•1.5 cups low-sodium chicken stock

•1 oz Mexican stone-ground dark chocolate (e.g., Taza), chopped

•1/2 tsp whole coriander seeds

•2 whole cloves

•2 tbsp raw pumpkin seeds, toasted

•2 heirloom radishes, thinly sliced on a mandoline

•2 tbsp fresh lime juice

•1/4 cup micro cilantro for garnish

•1 tsp kosher salt, plus more to taste

Cooking Instructions

01
Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt on both sides. Set aside at room temperature for 15 minutes.
02
In a dry skillet over medium heat, toast the coriander seeds, whole cloves, ancho chilies, and guajillo chili until fragrant, about 2 minutes. Transfer the chilies to a bowl with hot chicken stock to rehydrate for 10 minutes.
03
In the same skillet, add a teaspoon of duck fat (rendered from scoring) or oil. Sauté the onions and garlic until caramelized and soft, about 5 minutes. Add the cherries and cook for an additional 3 minutes.
04
Transfer the onion-cherry mixture, the rehydrated chilies (along with their soaking stock), and toasted spices to a high-speed blender. Blend on high until completely smooth and velvety. Strain through a fine-mesh chinois into a small saucepan.
05
Bring the strained mole to a gentle simmer over low heat. Stir in the chopped Mexican dark chocolate until fully melted and integrated. Season with salt and a squeeze of lime juice. Keep warm.
06
Place the duck breasts, skin-side down, in a cold, dry cast-iron skillet over medium-low heat. Slowly render the fat for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally crispy and golden brown.
07
Flip the duck breasts and sear the meat side for 2-3 minutes, or until an instant-read thermometer registers 130°F (54°C) for medium-rare. Transfer to a cutting board and let rest for 5-7 minutes.
08
While the duck rests, toss the thinly sliced radishes in the remaining lime juice with a pinch of salt to quick-pickle.
09
To serve, spoon a generous pool of the warm Cherry-Ancho Mole onto the center of each plate. Slice the rested duck breasts on a bias and arrange over the mole. Garnish elegantly with the pickled radishes, 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