Pato con Mole de...Pato con Mole de Cereza y Ancho

Pan-seared, lavender-spiced duck breast served over a luxurious, velvety black cherry and ancho chili mole, finished with toasted pepitas and micro-herbs.

Ingredients

Cooking Instructions

1. 01

   Tear the stemmed and seeded ancho and pasilla chilies into flat pieces. In a dry, hot skillet, toast the chilies for 10-15 seconds per side until fragrant but not scorched. Transfer them to a bowl, cover with boiling water, and let soften for 15 minutes.

2. 02

   In the same skillet, heat 1 tablespoon of duck fat over medium heat. Sauté the chopped onion and garlic cloves until deeply caramelized, about 6-8 minutes. Add the pitted cherries and cook for another 3 minutes until they begin to soften and release their juices.

3. 03

   Transfer the softened chilies (discarding the soaking water), the sautéed onion-garlic-cherry mixture, ground cinnamon, toasted pepitas, and half of the chicken bone broth to a high-powered blender. Blend on high speed for 2 minutes until completely smooth. Pass the purée through a fine-mesh chinois sieve into a clean saucepan for an ultra-velvety texture.

4. 04

   Place the saucepan over medium-low heat. Stir in the remaining chicken bone broth and bring to a gentle simmer. Add the chopped Mexican chocolate and whisk continuously until melted and fully incorporated. Simmer gently for 15 minutes to allow the flavors to meld and deepen. Season with 1 teaspoon of sea salt to balance the sweetness of the cherries and chocolate.

5. 05

   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 sea salt, ground coriander seeds, and finely ground culinary lavender.

6. 06

   Place the duck breasts, skin side down, in a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for about 8-10 minutes, pouring off excess fat as it accumulates, until the skin is golden brown and exceptionally crispy. Turn the breasts over and sear the flesh side for 2-3 minutes, aiming for medium-rare (an internal temperature of 130°F / 54°C). Transfer to a warm board and let rest for 5-7 minutes.

7. 07

   To serve, spoon a generous pool of warm cherry-ancho mole onto the center of four warmed plates. Slice each rested duck breast crosswise on a bias and fan the slices over the mole. Garnish elegantly with toasted sesame seeds, remaining pepitas, and delicate micro-cilantro.