Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Mole Rosa and Pickled Chayote

A refined interpretation of Guerrero's celebrated Mole Rosa, featuring crispy-skinned duck breast served over a velvet mole infused with pine nuts, hibiscus, and white chocolate, finished with refreshing pickled chayote ribbons.

Ingredients

Cooking Instructions

1. 01

   Steep the dried hibiscus flowers in 1/2 cup of hot water for 15 minutes to create a concentrated hibiscus tea; strain and set the liquid aside.

2. 02

   In a dry skillet over medium-low heat, toast almonds, pine nuts, and sesame seeds until fragrant and light golden, about 3 to 4 minutes. Transfer to a high-speed blender container.

3. 03

   In the same skillet with a drop of oil, sear the onion, garlic, and habanero until charred in spots. Add to the blender along with the roasted beet, half of the rose petals, ground cinnamon, steep hibiscus liquid, and chicken broth.

4. 04

   Blend on high power for 2 minutes until completely smooth. Strain through a fine-mesh chinois into a small saucepan.

5. 05

   Bring the mole sauce to a gentle simmer over low heat. Stir in the mezcal and white chocolate until completely melted and integrated. Season with 1 teaspoon of sea salt. Keep warm on low heat.

6. 06

   Toss shaved chayote squash with fresh lime juice and a pinch of salt. Let pickle at room temperature for 15 minutes.

7. 07

   Season duck breasts generously with remaining salt. Place skin-side down in a cold cast-iron skillet over medium-low heat to gradually render fat, cooking for 8-10 minutes until skin is deeply golden and crispy.

8. 08

   Flip duck breasts and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm cutting board and rest for 5 minutes before slicing.

9. 09

   To plate: Spoon a velvety pool of Mole Rosa onto warm plates. Fan sliced duck breast across the mole, top with pickled chayote ribbons, and garnish with fresh micro cilantro and remaining rose petals.