Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Hibiscus-Mezcal Mole & Pickled Chayote

An elegant, Michelin-caliber modern Mexican dish featuring perfectly rendered duck breast over a complex, vibrant mole infused with smoky mezcal and tart hibiscus, balanced beautifully by crisp pickled chayote.

Ingredients

Cooking Instructions

1. 01

   For the pickled chayote: Combine white vinegar, 1/2 cup water, sugar, 1 tsp salt, and a pinch of coriander seeds in a small saucepan. Bring to a boil, pour over the sliced chayote in a heatproof bowl, and let cool to room temperature.

2. 02

   For the hibiscus infusion: Bring chicken stock to a simmer in a saucepan, add dried hibiscus flowers, and steep off the heat for 15 minutes. Strain, reserving the crimson stock and discarding the flowers.

3. 03

   For the mole base: In a dry pan over medium heat, toast the ancho and pasilla chilies, pecan halves, and sesame seeds until fragrant (about 2 minutes). Transfer to a bowl.

4. 04

   In the same pan, heat a splash of oil and sauté the chopped onion and smashed garlic until caramelized and sweet. Add the toasted chilies back to the pan and pour in the warm hibiscus-infused chicken stock. Simmer for 10 minutes until chilies are completely softened.

5. 05

   Transfer the chili-stock mixture, onions, garlic, toasted pecans, sesame seeds, and chopped dark chocolate into a high-powered blender. Blend on high until completely smooth and velvety. Return the sauce to a saucepan, stir in the mezcal, and simmer on low heat for 10 minutes to cook off the harsh alcohol. Season to taste with salt.

6. 06

   For the duck: 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 kosher salt.

7. 07

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Turn the heat to medium-low. Render the fat slowly for 12-15 minutes, pouring off excess fat as it accumulates, until the skin is deeply golden and glass-shatter crisp.

8. 08

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temp of 135°F/57°C). Remove from heat and let rest on a cutting board for 8 minutes before slicing.

9. 09

   To serve: Spoon a generous pool of the warm hibiscus-mezcal mole onto each plate. Slice the duck breasts thinly against the grain and arrange over the mole. Top with drained pickled chayote and a sprinkle of toasted sesame seeds.