Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Hibiscus Mole and Mezcal-Fig Compote

An elegant, elevated Mexican masterpiece featuring crispy-skinned duck breast served over a velvety, ruby-hued hibiscus mole and finished with a smoky mezcal-infused fig compote.

Ingredients

Cooking Instructions

1. 01

   Steep the hibiscus flowers in 1.5 cups of boiling water for 15 minutes. Strain, reserving the deep red liquid and discarding the flowers.

2. 02

   In a dry skillet over medium-high heat, toast the ancho and guajillo chilies for 1-2 minutes until fragrant but not burnt. Transfer them immediately to the warm hibiscus broth to rehydrate for 15 minutes.

3. 03

   In the same dry skillet, toast the sesame seeds and pepitas until golden and fragrant. Transfer to a bowl. Sauté the chopped onion and garlic in the skillet until nicely charred and soft, about 5 minutes.

4. 04

   Transfer the hydrated chilies with their hibiscus soaking liquid, toasted seeds, charred onion, garlic, and chicken stock into a high-powered blender. Blend on high until completely smooth and velvety.

5. 05

   Pour the mole purée into a saucepan. Simmer over low heat for 20 minutes, stirring occasionally. Stir in the Mexican chocolate and grated piloncillo until fully melted. Season with kosher salt to balance the acidity and sweetness. Keep warm.

6. 06

   In a separate small saucepan, combine the quartered figs, mezcal, agave nectar, and lime juice. Simmer gently over medium-low heat for 10-12 minutes until the figs are tender and the liquid has reduced to a syrupy compote.

7. 07

   Season the scored duck breasts generously with salt and pepper. Place skin-side down in a cold, dry cast-iron skillet. Turn heat to medium-low to slowly render the fat, cooking for 10-12 minutes until the skin is deeply golden and ultra-crispy. Flip and cook for an additional 3-4 minutes for medium-rare. Transfer to a warm board and rest for 8 minutes before slicing.

8. 08

   To serve, spoon a generous pool of the warm Hibiscus Mole onto the center of each plate. Slice the duck breasts on the bias and fan them over the mole. Top with the warm Mezcal-Fig Compote, and garnish with a sprinkle of toasted sesame seeds.