Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Blanco & Mezcal Blackberries

An elevated interpretation of modern Mexican cuisine featuring crispy-skinned duck breast resting on a velvety white mole of toasted pine nuts and habanero, accented by mezcal-infused blackberries and crisp pickled chayote ribbons.

Ingredients

Cooking Instructions

1. 01

   In a small glass bowl, combine halved blackberries, mezcal, and agave nectar. Cover and allow to macerate at room temperature for at least 30 minutes.

2. 02

   Toss the mandoline-shaved chayote ribbons with apple cider vinegar and a pinch of fine sea salt. Chill in the refrigerator until ready to serve.

3. 03

   Prepare the Mole Blanco base: In a dry skillet over low heat, separately toast the pine nuts, blanched almonds, and sesame seeds until pale golden and aromatic. Set aside.

4. 04

   Heat 1 tablespoon of neutral oil or duck fat in a saucepan over medium heat. Sauté the white onion, garlic, habanero, and plantain until translucent and softened, about 6 minutes.

5. 05

   Transfer toasted nuts and seeds, sautéed vegetable mix, and 1 cup of warm poultry stock to a high-powered blender. Puree on high velocity until completely smooth, streaming in remaining stock to create a silky, cream-like texture.

6. 06

   Pass the mole through a fine fine-mesh chinois into a clean saucepan over low heat. Whisk in the white chocolate until fully emulsified. Season gently with salt and keep warm.

7. 07

   Score the skin of each duck breast in a fine crosshatch pattern, taking care not to slice into the meat. Season both sides generously with salt.

8. 08

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low to gradually render the fat, rendering for 10-12 minutes until the skin is golden and crispy.

9. 09

   Flip duck breasts and sear the flesh side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a wire rack and rest for 7 minutes.

10. 10

    To plate: Spoon a smooth round of warm Mole Blanco onto warm rimmed plates. Thinly slice duck breasts against the grain and arrange over the mole. Top with mezcal blackberries, drain and tangle chayote ribbons alongside, and finish with flaky sea salt.