Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Hibiscus Mole

An elegant, Michelin-star interpretation of modern Mexican cuisine, pairing perfectly rendered duck breast with a vibrant, tart, and deeply complex Hibiscus (Flor de Jamaica) mole.

Ingredients

Cooking Instructions

1. 01

   In a heatproof bowl, combine the dried hibiscus flowers, ancho chiles, and guajillo chiles. Cover with 1.5 cups of boiling water and let steep for 15 minutes to soften. Strain, reserving both the solids and the soaking liquid separately.

2. 02

   In a medium saucepan, melt the duck fat over medium heat. Add the chopped onion and smashed garlic, cooking until softened and lightly caramelized, about 5-6 minutes. Stir in the sesame seeds, cinnamon, and ground cloves, cooking for 1 additional minute until highly fragrant.

3. 03

   Transfer the sautéed aromatics, the rehydrated chiles, the rehydrated hibiscus flowers, and 1 cup of the reserved soaking liquid into a high-speed blender. Blend on high until completely smooth and velvety. Pass the purée through a fine-mesh sieve into a clean saucepan, pressing with a spatula to extract all the liquid.

4. 04

   Place the saucepan with the strained mole over low heat. Whisk in the chicken stock, chopped dark chocolate, piloncillo, and apple cider vinegar. Simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens to a velvety, coating consistency. Season with sea salt to taste and keep warm.

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 flaky sea salt and black pepper.

6. 06

   Place the duck breasts, skin-side down, in a cold, dry skillet. Place the skillet over medium-low heat. This allows the fat to render slowly and the skin to become exceptionally crispy. Render for 8-10 minutes, periodically pouring off the excess fat from the pan.

7. 07

   Once the skin is deeply golden and crispy, flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove the duck from the skillet and let it rest on a warm plate or cutting board for 8 minutes before slicing.

8. 08

   To plate, spoon a generous pool of the warm Hibiscus Mole onto the center of each plate. Slice the rested duck breasts on a bias and arrange the slices elegantly over the mole. Garnish with toasted pepitas, micro-cilantro, and a sprinkle of flaky sea salt.