Imperial Rose Duck: Confit Duck with Taxco Pink Mole and White Truffle Purple Sweet Potato Puree

Prepare the Duck Confit: Pat the duck legs dry. In a bowl, combine sea salt, black peppercorns, thyme, bay leaves, and crushed garlic. Rub this mixture generously over the duck legs. Place them in a non-reactive dish, cover, and refrigerate for 12-24 hours to cure.

Rinse the cured duck legs thoroughly under cold water to remove excess salt and spices, then pat them completely dry with paper towels. This step is crucial for crispy skin.

In a deep, oven-safe pot or Dutch oven, arrange the duck legs snugly. Pour the duck fat over them until they are completely submerged. Add a few fresh thyme sprigs and bay leaves to the fat.

Preheat oven to 150°C (300°F). Cook the duck confit for 2.5 to 3 hours, or until the duck meat is fork-tender and easily pulls away from the bone. Allow the duck to cool slightly in the fat, then carefully remove and set aside. Strain the duck fat and reserve for future use.

Prepare the Mole Rosa: In a dry skillet over medium heat, lightly toast the chopped white onion and garlic until fragrant. Add the deseeded habanero (if using). Set aside.

In the same skillet, briefly toast the pine nuts, almonds, and sesame seeds until golden and aromatic. Be careful not to burn them. Set aside.

In a blender, combine the cooked and peeled beets, toasted onion, garlic, habanero, toasted nuts and seeds, torn tortillas, pink peppercorns, dried rose petals, cinnamon stick, cumin, and Mexican oregano. Add 1 cup of chicken broth and blend until very smooth, adding more broth as needed to achieve a thick, pourable consistency.

In a large saucepan or Dutch oven, heat the lard or vegetable oil over medium heat. Carefully pour in the blended mole mixture (it may splatter). Bring to a simmer, then reduce heat to low and cook, stirring frequently, for 30-40 minutes, or until the mole thickens and darkens slightly, and the flavors meld. Season with salt and the granulated sugar to balance the flavors. Keep warm.

Prepare the White Truffle Purple Sweet Potato Puree: In a medium saucepan, cover the cubed purple sweet potatoes with cold water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.

Return the cooked sweet potatoes to the dry saucepan. Add the heavy cream, butter, and white truffle oil. Mash with a potato masher or use an immersion blender until smooth and creamy. Season with salt to taste. Keep warm.

Crisp the Duck: Preheat a large skillet over medium-high heat. Place the confit duck legs skin-side down in the hot skillet. Cook for 8-10 minutes, pressing down gently with a spatula, until the skin is deeply golden brown and crispy. Flip and cook for another 2-3 minutes to heat through.

Assemble and Serve: Spoon a generous dollop of the White Truffle Purple Sweet Potato Puree onto the center of each plate. Ladle a pool of the warm Mole Rosa around the puree. Place one crispy duck confit leg on top of the mole. Garnish with a sprinkle of toasted pine nuts, fresh rose petals, and micro cilantro. Serve immediately.