Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Mole Rosa & Smoked Guava

An exquisite modern Mexican dish featuring crisp duck breast over a velvety pink mole crafted from roasted beets, pine nuts, white chocolate, and subtle habanero heat, complemented by a bright smoked guava purée.

Ingredients

Cooking Instructions

1. 01

   To prepare the Mole Rosa, blend roasted beets, toasted pine nuts, charred habanero, ground cinnamon, and warm chicken stock in a high-speed blender until silky smooth.

2. 02

   Pass the beet purée through a fine tamis sieve into a saucepan over low heat. Whisk in the white chocolate and Mezcal until fully melted and emulsified. Season with sea salt and 1 tablespoon of lime juice, then keep warm.

3. 03

   For the smoked guava purée, blend the charred guavas with remaining lime juice and a pinch of salt until smooth. Pass through a chinoise to remove lingering seeds and transfer to a squeeze bottle.

4. 04

   Season the scored duck breasts generously with salt. Place skin-side down in a cold cast-iron skillet and gradually turn heat to medium-low, allowing the fat to render completely and skin to crisp (about 10-12 minutes).

5. 05

   Flip duck breasts to meat side and cook for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm plate and rest for 8 minutes before slicing thinly.

6. 06

   To plate, spoon a pool of warm Mole Rosa onto each plate. Layer elegantly carved duck breast slices on top, dot with smoked guava purée, and garnish with micro nasturtium leaves and toasted pine nuts.