Top Chef, Season 6, Episode 5, Elimination Challenge

12 Servings

• 6 duck breasts
• 1 cup dried ancho chiles, stems removed
• ½ bar 100% cocoa mass
• 1 banana, peeled
• 3 cloves garlic
• ½ medium onion, sliced
• ¼ cup dried figs
• ½ cup dark raisins
• 1 seedless watermelon, sliced into 1” x 2” rectangles
• 1 avocado, thinly sliced
• 1 oz tequila
• 1 tablespoon pumpkin seeds, chopped
• ½ cup sunflower seeds, chopped
• Fresh cilantro leaves, for garnish
• Salt and pepper

1. For sauce, combine in a pot ancho chiles, cocoa mass, banana, garlic, onions, figs, raisins, and enough water just to cover. Simmer for 40 minutes, or until chiles are soft. Puree with an immersion blender and adjust seasonings.

2. Season duck breast with salt and pepper and cook skin side down in a cast iron skillet over high heat. Remove from pan when skin is crisp and fat has rendered. Hold until ready to use.

3. Marinate watermelon slices in a bowl with tequila and season with salt.

4. When ready to plate, place duck back in the cast iron skillet flesh side down and heat until duck is medium rare. Remove and let rest before slicing.

To Serve:

1. Spoon 1 tablespoons of ancho chile sauce onto plate.

2. Slice duck breasts and place on top of sauce.

3. Top duck with avocado slices and watermelon slice.

4. Garnish with cilantro and chopped seeds.