Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Negro & Pickled Blackberries

Crispy pan-seared duck breast served over an aromatic, complex Oaxacan Mole Negro, paired with smooth heirloom blue corn polenta and bright pickled wild blackberries.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled blackberries: Combine apple cider vinegar, sugar, and a pinch of salt in a small saucepan. Heat until sugar dissolves. Pour hot liquid over fresh blackberries in a glass jar. Let steep at room temperature for at least 30 minutes.

2. 02

   Prepare the Mole Negro base: In a dry skillet over medium heat, lightly toast the dried chiles (Mulato, Pasilla, Ancho) for 1-2 minutes until fragrant, taking care not to burn them. Transfer to a bowl, cover with 1 cup of warm duck stock, and soak for 20 minutes.

3. 03

   In the same skillet, dry-toast the pepitas, sesame seeds, almonds, and cinnamon stick until golden brown. Transfer to a blender. Sauté the plantain slices in a drop of oil until dark golden brown, then add to blender.

4. 04

   Char the tomato, tomatillos, onion, and garlic directly over an open flame or under a broiler until blistered and blackened in spots. Peel the garlic, then add all charred vegetables, soaked chiles, and soaking liquid to the blender.

5. 05

   Blend the mixture on high speed until completely smooth. Pass through a fine-mesh chinois into a deep saucepan. Add 1 cup of duck stock and heat over medium-low flame. Whisk in chopped dark chocolate and simmer gently for 25-30 minutes until thick, dark, and glossy. Season with salt.

6. 06

   Make the blue corn polenta: Whisk blue corn masa harina into the remaining 1 cup of duck stock in a saucepan over medium heat. Whisk continuously for 10-12 minutes until smooth and thick. Stir in butter and Mexican crema. Keep warm.

7. 07

   Cook the duck breasts: Score the skin of each duck breast in a fine crosshatch pattern without cutting into the flesh. Season generously with sea salt. Place skin-side down in a cold cast-iron skillet.

8. 08

   Turn heat to medium-low to slowly render duck fat, cooking skin-side down for 8-10 minutes until deeply golden and crispy. Flip duck breasts and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Rest on a cutting board for 8 minutes.

9. 09

   Plating: Spoon a vibrant pool of warm Mole Negro onto the center of four pre-warmed plates. Add a swoosh of blue corn polenta alongside. Slice duck breasts against the grain and fan gracefully over the mole. Top with drained pickled blackberries and garnish with additional toasted sesame seeds.