Pato en Mole Rosa...Pato en Mole Rosa (Pan-Seared Duck Breast with Pink Mole)

Name: Pato en Mole Rosa (Pan-Seared Duck Breast with Pink Mole)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Cuisine: Modern Mexican
Ingredients: 4 skin-on duck breasts (approx. 6 oz each); 1/2 cup raw pine nuts, divided; 1/4 cup blanched almonds; 1/2 cup white onion, chopped; 3 garlic cloves, peeled; 1/4 cup golden raisins; 2 tablespoons artisanal Espadín mezcal; 2 cups low-sodium chicken stock, warmed; 1 medium red beet, roasted, peeled, and chopped; 2 oz high-quality white chocolate (30% cocoa butter), chopped; 1 ancho chili, stemmed and seeded; 1/2 teaspoon ground Mexican canela (cinnamon); 2 tablespoons rendered duck fat or lard; 1 teaspoon flaky sea salt, plus more to taste; 8 thin slices of pickled heirloom radish, for garnish; Micro cilantro or edible flowers, for garnish

🍴

Cuisine

Modern Mexican

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

45 mins

⭐

Difficulty

Hard

An exquisite culinary masterpiece featuring crispy-skinned duck breast served over a velvety, vibrant pink mole made with pine nuts, white chocolate, roasted beets, and a touch of artisanal mezcal.

Modern MexicanHard

Ingredients

•4 skin-on duck breasts (approx. 6 oz each)

•1/2 cup raw pine nuts, divided

•1/4 cup blanched almonds

•1/2 cup white onion, chopped

•3 garlic cloves, peeled

•1/4 cup golden raisins

•2 tablespoons artisanal Espadín mezcal

•2 cups low-sodium chicken stock, warmed

•1 medium red beet, roasted, peeled, and chopped

•2 oz high-quality white chocolate (30% cocoa butter), chopped

•1 ancho chili, stemmed and seeded

•1/2 teaspoon ground Mexican canela (cinnamon)

•2 tablespoons rendered duck fat or lard

•1 teaspoon flaky sea salt, plus more to taste

•8 thin slices of pickled heirloom radish, for garnish

•Micro cilantro or edible flowers, for garnish

Cooking Instructions

01
Rehydrate the ancho chili by soaking it in boiling water for 10 minutes until softened, then drain and set aside.
02
In a medium saucepan, heat 1 tablespoon of duck fat over medium heat. Sauté the chopped white onion and garlic cloves until translucent and fragrant, about 4 minutes.
03
Add 6 tablespoons of pine nuts (reserve some for garnish), almonds, and golden raisins to the saucepan. Toast until the nuts are golden brown and aromatic, about 3 minutes.
04
Pour in the mezcal to deglaze the pan, scraping up any browned bits. Simmer for 1 minute until the raw alcohol smell dissipates.
05
Transfer the mixture to a high-speed blender. Add the rehydrated ancho chili, roasted beet, ground cinnamon, and warm chicken stock. Blend on high for 2-3 minutes until completely smooth and velvety.
06
Return the pink purée to the saucepan over low heat. Simmer gently for 15 minutes, stirring occasionally. Stir in the chopped white chocolate until melted and fully incorporated, then season with sea salt to taste. Keep warm.
07
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 flaky sea salt.
08
Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat. Cook for 10-12 minutes until the skin is exceptionally crispy and golden brown.
09
Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from heat and let rest on a warm cutting board for 5-7 minutes.
10
To serve, slice the duck breasts on a bias. Spoon a generous pool of the warm pink mole onto each plate. Arrange the sliced duck over the sauce, and garnish with the remaining toasted pine nuts, pickled radish slices, and micro cilantro.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023