Pato con Mole Rosa...Pato con Mole Rosa y Guayaba

Pan-roasted Moulard duck breast served over a silky Taxco-style pink mole scented with white chocolate and toasted pine nuts, balanced with mezcal-pickled guava and charred baby leeks.

Ingredients

Cooking Instructions

1. 01

   To prepare the pickled guava, bring white wine vinegar, cane sugar, 1 tablespoon of mezcal, and 2 tablespoons of water to a gentle simmer until sugar dissolves. Pour hot pickle liquid over guava wedges and seal; let steep for at least 30 minutes.

2. 02

   In a dry comal or heavy skillet over medium-low heat, individually toast the pine nuts, almonds, and canela until aromatic and lightly golden, being careful not to develop dark color. Char the seeded habanero very lightly.

3. 03

   Transfer the toasted nuts, canela, habanero, half the toasted sesame seeds, and duck stock into a high-powered blender. Blend on high until completely silky and emulsified. Pass through a fine-mesh chinois into a clean saucepan.

4. 04

   Warm the sieved mole mixture over low heat. Whisk in the beet purée to achieve a vibrant magenta-pink color, followed by the remaining tablespoon of mezcal and chopped white chocolate. Stir until the chocolate has melted completely and the sauce has a velvety gloss. Season to taste with fine sea salt and keep warm over a water bath.

5. 05

   Pat the duck breasts thoroughly dry and season the flesh and skin generously with sea salt. Place skin-side down in a cold carbon steel or cast-iron skillet over low heat to slowly render the fat, about 10–12 minutes, draining rendered fat continuously.

6. 06

   Increase heat to medium-high to crisp the duck skin until deeply golden and shatteringly crisp (approx. 2 minutes). Flip duck and sear flesh side for 2–3 minutes until internal temperature registers 128°F (53°C) for medium-rare. Rest on a warm rack for 7 minutes.

7. 07

   In a smoking hot pan with a splash of rendered duck fat, blister the baby leeks until charred on the outside and tender within. Season with a pinch of salt.

8. 08

   To plate, spoon a generous pool of warm mole rosa onto the center of each pre-warmed plate. Slice rested duck breasts on a sharp bias into uniform pieces and arrange over the mole. Garnish alongside charred baby leeks and drained pickled guava wedges, finishing with the remaining toasted sesame seeds and flakes of Maldon sea salt.