Seared Duck Breast with...Seared Duck Breast with Blackberry-Ancho Mole

Pan-seared, crispy-skinned duck breast served over a rich, velvety blackberry and ancho chili mole, garnished with fresh blackberries, pickled red onions, and toasted sesame seeds.

Ingredients

Cooking Instructions

1. 01

   Toast the dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant, then rehydrate them in boiling water for 15 minutes. Drain, reserving 1/2 cup of the soaking liquid.

2. 02

   Score the skin of the duck breasts in a tight crosshatch pattern without cutting into the meat. Season generously on both sides with kosher salt and black pepper; let rest at room temperature.

3. 03

   In a high-speed blender, combine the rehydrated ancho chilies, 1.5 cups of fresh blackberries, chicken stock, reserved chili soaking liquid, toasted pepitas, 1 tablespoon of sesame seeds, cinnamon, and cloves. Blend until completely smooth and liquefied.

4. 04

   Heat 1 tablespoon of duck fat in a medium saucepan over medium heat. Sauté the minced shallots and garlic until translucent and fragrant, about 3 minutes.

5. 05

   Pour the blended blackberry-chili mixture into the saucepan with the aromatics. Bring to a simmer, then reduce heat to low. Stir in the chopped Mexican chocolate until fully melted and integrated.

6. 06

   Simmer the mole uncovered for 15-20 minutes until thickened to a velvety, spoon-coating consistency. Season with salt to taste, then pass through a fine-mesh sieve for a silky texture. Keep warm.

7. 07

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Place over medium-low heat to slowly render the fat and crisp the skin, about 8-10 minutes, pouring off excess fat as it accumulates.

8. 08

   Flip the duck breasts and cook for another 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.

9. 09

   Spoon a generous pool of warm blackberry mole onto the center of each plate. Fan the sliced duck breast over the sauce. Garnish with the remaining fresh blackberries, pickled red onions, remaining toasted sesame seeds, and micro cilantro.