Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Rosa and Pickled Rhubarb

An avant-garde Mexican masterclass featuring crispy-skinned duck breast served over a silky Taxco-style pink mole infused with pine nuts, mezcal, and white chocolate, balanced with quick-pickled rhubarb.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled rhubarb: Combine white balsamic vinegar, agave nectar, and a pinch of salt in a small saucepan. Bring to a simmer, then pour over the shaved rhubarb ribbons. Cover and let pickle at room temperature for 30 minutes.

2. 02

   Toast the mole nuts and seeds: In a dry skillet over medium-low heat, separately toast the pine nuts, blanched almonds, and sesame seeds until lightly golden and aromatic. Transfer to a bowl.

3. 03

   Sauté aromatics: In the same skillet, heat 1 tablespoon of duck fat or oil. Add the white onion, garlic, habanero, and rehydrated chipotle chili. Sauté over medium heat until softened and translucent, about 5 minutes.

4. 04

   Blend the Mole Rosa: In a high-speed blender, combine the toasted nuts, sautéed aromatics, roasted beet, ground cinnamon, warm chicken stock, mezcal, and white chocolate. Blend on high for 3 minutes until silkily smooth. Season with salt.

5. 05

   Strain and warm mole: Pass the mole through a fine-mesh chinois strainer into a clean saucepan. Keep warm over very low heat, stirring occasionally.

6. 06

   Prep the duck: Score the skin of the duck breasts in a fine crosshatch pattern, taking care not to cut into the flesh. Season both sides liberally with fine sea salt and fresh black pepper.

7. 07

   Sear the duck: Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Set over medium-low heat to render the fat gradually. Cook for 10-12 minutes until the skin is deep golden and ultra-crisp. Flip and cook for an additional 2-3 minutes for medium-rare (internal temperature of 130°F / 54°C).

8. 08

   Rest and carve: Transfer duck breasts to a warm cutting board and rest for 7-8 minutes. Thinly slice each breast against the grain.

9. 09

   Plate: Ladle a generous pool of warm, vibrant pink Mole Rosa onto each warm plate. Fan the sliced duck breast elegant across the mole. Top with drained pickled rhubarb curls and sprinkle with puffed amaranth.