Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Mole Rosa and Charred Chicory

Succulent magret duck breast paired with Taxco's iconic pink mole—elevated with toasted pine nuts, white chocolate, and beetroot-infused mezcal—garnished with charred baby chicory and nixtamalized heirloom corn crisps.

Ingredients

Cooking Instructions

1. 01

   Prepare the Mole Rosa base: In a dry skillet or comal over medium heat, toast the pine nuts, sesame seeds, and Mexican oregano until fragrant, taking care not to brown them deeply. Steep the dried rose petals in the warm duck stock for 10 minutes, then strain.

2. 02

   In a high-powered blender, combine the toasted nuts and seeds, charred onion, peeled charred garlic, charred habanero, mezcal, and the rose-infused duck stock. Blend on high until completely silky and emulsified.

3. 03

   Melt duck fat in a heavy-bottomed saucier over medium-low heat. Pass the blended sauce through a fine chinois directly into the pan. Simmer gently for 12–15 minutes, stirring continuously.

4. 04

   Finish the Mole: Whisk in the roasted beetroot reduction to achieve a vibrant velvet-pink hue. Remove from heat and immediately whisk in the chopped white chocolate until melted and glossy. Season with fine sea salt to balance sweetness, heat, and acidity. Keep warm over a gentle water bath.

5. 05

   Cook the Duck: Season the scored duck breasts generously with salt. Place skin-side down in a cold cast-iron pan over medium-low heat. Slowly render the fat for 10–12 minutes until the skin turns deeply golden and glass-crisp. Flip and cook on the flesh side for 3–4 minutes until medium-rare (internal temperature 54°C / 130°F). Rest on a warm wire rack for 8 minutes.

6. 06

   Sear the Chicory: Pour off excess rendered duck fat from the skillet, leaving 1 tablespoon. Over high heat, sear the chicory quarters cut-side down for 90 seconds until lightly charred and tender-crisp. Season with salt and a touch of mezcal.

7. 07

   Plating: Spoon a generous pool of warm Mole Rosa across each warm slate or ceramic plate. Carve each rested duck breast into thick diagonal medallions and fan out over the mole. Nestle a charred chicory wedge beside the duck, scatter reserved toasted pink pine nuts, and finish with Maldon flaky salt.