Pato Confitado con Mole Rosa de Taxco, Nopales Cristalizados y Perlas de Granadas

**Prepare the Duck Confit (Curing - 24-36 hours prior):** Trim excess fat from duck legs, leaving skin intact. Score the skin in a crosshatch pattern without cutting into the meat. In a shallow dish, combine kosher salt, black pepper, bay leaves, thyme sprigs, and crushed garlic. Rub this mixture generously over each duck leg. Cover and refrigerate for 24 to 36 hours. After curing, rinse the duck legs thoroughly under cold water to remove all salt and spices. Pat them completely dry with paper towels.

**Cook the Duck Confit:** Preheat oven to 150°C (300°F). In a deep, oven-safe pot or Dutch oven, melt the duck fat (or lard) over low heat. Arrange the dried duck legs snugly in the pot, ensuring they are fully submerged in the fat. If necessary, add more fat. Cover the pot and cook in the preheated oven for 2.5 to 3 hours, or until the duck meat is very tender and easily pulls away from the bone. Carefully remove the duck legs from the fat and let them cool. Strain the duck fat and reserve for future use. (At this stage, the confit can be stored submerged in fat in an airtight container in the refrigerator for up to 2 weeks).

**Prepare the Mole Rosa:** Preheat oven to 200°C (400°F). Roast the whole beet until tender (about 45-60 minutes), then peel and roughly chop. On a baking sheet, roast the chopped white onion, 3 garlic cloves, serrano chile, and tomatillos until slightly charred and softened (about 15-20 minutes). Set aside. In a dry pan over medium heat, toast the blanched almonds, pecans, unsalted peanuts, and 1 tablespoon of sesame seeds until fragrant and lightly golden. Remove and set aside. In the same dry pan, lightly toast the pink peppercorns, cinnamon stick, whole cloves, cumin seeds, and coriander seeds until aromatic. Remove and set aside.

In a blender, combine the roasted beet, roasted onion, garlic, serrano chile, tomatillos, rehydrated ancho and mulato chiles, all toasted nuts and seeds, and toasted spices. Add the chicken or duck broth. Blend until a very smooth paste forms, adding more broth if needed to achieve a pourable consistency. Pass the mole through a fine-mesh sieve into a bowl to ensure ultimate smoothness.

In a large saucepan or Dutch oven, heat 2 tablespoons of lard or neutral oil over medium heat. Pour in the sieved mole mixture. Bring to a simmer, then reduce heat to low and cook, stirring frequently, for 45-60 minutes, or until the mole has thickened and the flavors have deepened and melded. Stir in the grated piloncillo (or brown sugar) and chopped Mexican chocolate (if using), stirring until fully dissolved. Season with salt to taste. The mole should be velvety and rich.

**Prepare the Nopales Cristalizados:** Carefully clean the nopales paddles, removing any thorns and tough edges. Dice the nopales into 1 cm (1/2 inch) cubes. In a small saucepan, bring water to a boil. Add the diced nopales and boil for 5 minutes to remove some of the mucilage. Drain well and rinse under cold water. In the same saucepan, combine 100g granulated sugar, 200 ml water, 1 tablespoon fresh lime juice, and the 2-inch cinnamon stick. Bring to a simmer, stirring until the sugar dissolves. Add the blanched nopales cubes. Reduce heat to low and simmer gently for 30-40 minutes, or until the nopales are translucent and tender-crisp. Remove from heat and let cool in the syrup. Drain before serving.

**Crisp the Duck Confit for Serving:** Preheat oven to 200°C (400°F). Place the cooled duck legs, skin-side up, on a baking sheet. Roast for 15-20 minutes, or until the skin is beautifully golden brown and crispy.

**Assembly and Plating:** Spoon a generous pool of warm Mole Rosa onto the center of each serving plate. Carefully place a crispy duck leg on top of the mole. Arrange a spoonful of the Nopales Cristalizados alongside the duck. Garnish generously with fresh pomegranate seeds (arils) and a sprinkle of toasted sesame seeds. Finish with a delicate sprig of fresh cilantro for aroma and color. Serve immediately.