Pato Confitado en Mole Rosa de Taxco con Purée de Camote Morado y Crujiente de Pistacho
Embark on a culinary journey to the heart of Guerrero with this exquisite rendition of Pato Confitado en Mole Rosa. This dish is a symphony of flavors and textures, featuring succulent duck leg confit, its skin rendered crisp and golden, nestled atop a vibrant, silken purée of purple sweet potato. The star, however, is the captivating Mole Rosa de Taxco – a rare and elegant sauce, blushing with the natural hue of roasted beets and ancho chiles, enriched with the delicate nuttiness of pine nuts, almonds, and a whisper of aromatic spices like cinnamon and clove. Each spoonful offers a harmonious balance of savory duck, earthy sweetness from the camote, and the complex, subtly spicy, and nutty embrace of the mole, crowned with a delightful crunch of toasted pistachios. It's a dish that speaks of tradition, refined technique, and an unforgettable taste.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Duck legs, bone-in, skin-on4 (approx. 300g each)
- Coarse sea salt2 tablespoons
- Black pepper, freshly ground1 teaspoon
- Fresh thyme sprigs4
- Bay leaves2
- Garlic cloves, crushed4
- Duck fat or lard1 kg (enough to cover the duck legs)
- Ancho chiles, dried3 , stemmed and deseeded
- Guajillo chiles, dried2 , stemmed and deseeded
- Beets, medium2 , roasted and peeled (about 200g cooked)
- White onion, medium0.5 , roughly chopped
- Garlic cloves2
- Blanched almonds0.25 cup (approx 30g)
- Pine nuts0.25 cup (approx 30g)
- Sesame seeds, toasted1 tablespoon
- Cinnamon stick1 (2-inch piece)
- Clove2 whole
- Black peppercorns5
- Coriander seeds0.5 teaspoon
- Tomatillos, medium2 , husked and rinsed
- Chicken or duck broth2 cups (approx 480ml)
- Sugar (piloncillo or brown sugar)1 teaspoon, or to taste
- Saltto taste
- Lard or vegetable oil2 tablespoons
- Purple sweet potatoes, medium3 (about 600g), peeled and diced
- Unsalted butter2 tablespoons
- Heavy cream0.25 cup (approx 60ml)
- Salt0.5 teaspoon, or to taste
- White pepper0.25 teaspoon, or to taste
- Pistachios, shelled and lightly toasted2 tablespoons, roughly chopped
- Fresh cilantro sprigs4 , for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
**Prepare the Duck Confit:** Pat the duck legs very dry with paper towels. In a small bowl, combine coarse sea salt, black pepper, thyme, bay leaves, and crushed garlic. Rub this mixture generously all over the duck legs. Place them in a non-reactive container, cover, and refrigerate for 12 to 24 hours.
- 2Step 2
After curing, rinse the duck legs thoroughly under cold water to remove all salt and spices. Pat them impeccably dry with paper towels. This is crucial for crispy skin.
- 3Step 3
Preheat oven to 150°C (300°F). In a heavy-bottomed oven-safe pot or Dutch oven, melt the duck fat (or lard) over low heat. Once melted, carefully submerge the dried duck legs in the fat. The fat should completely cover the duck.
- 4Step 4
Transfer the pot to the preheated oven and confit for 2.5 to 3 hours, or until the duck meat is fork-tender and easily pulls away from the bone. The fat should gently simmer, not boil.
- 5Step 5
Carefully remove the duck legs from the fat and let them cool slightly. Reserve the duck fat for future use. When ready to serve, preheat a heavy skillet over medium-high heat. Place the duck legs skin-side down and cook until the skin is deeply golden and crispy, about 5-7 minutes. Flip and cook for another 2-3 minutes to heat through.
- 6Step 6
**Prepare the Mole Rosa de Taxco:** Roast the beets (unpeeled) in a 200°C (400°F) oven for 45-60 minutes, or until tender. Let cool, then peel and roughly chop.
- 7Step 7
Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, being careful not to burn them. Transfer to a bowl, cover with hot water, and let rehydrate for 20-30 minutes. Drain, reserving a little soaking liquid.
- 8Step 8
In the same dry skillet, toast the almonds, pine nuts, and sesame seeds until lightly golden and fragrant. Set aside.
- 9Step 9
In a small dry pan, lightly toast the cinnamon stick, cloves, black peppercorns, and coriander seeds until aromatic.
- 10Step 10
In a blender, combine the rehydrated chiles, roasted beets, chopped white onion, garlic cloves, toasted almonds, pine nuts, sesame seeds, and toasted spices. Add tomatillos and 1 cup of chicken or duck broth. Blend until very smooth, adding more broth or reserved chile soaking liquid if needed to achieve a thick, pourable consistency.
- 11Step 11
Heat 2 tablespoons of lard or vegetable oil in a large saucepan or Dutch oven over medium heat. Carefully pour in the mole purée (it will splatter). Cook, stirring frequently, for 25-30 minutes, allowing the mole to darken slightly and thicken. Add remaining broth as needed to maintain a sauce-like consistency. Season with sugar and salt to taste. The mole should be rich, complex, slightly sweet, and mildly spicy. Keep warm.
- 12Step 12
**Prepare the Purple Sweet Potato Purée:** Place the diced purple sweet potatoes in a pot and cover with cold water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
- 13Step 13
Return the drained sweet potatoes to the hot pot over low heat for 1-2 minutes to evaporate any remaining moisture.
- 14Step 14
Add butter, heavy cream, salt, and white pepper. Mash with a potato masher or process in a food processor until smooth and creamy. Keep warm.
- 15Step 15
**Assemble and Serve:** On each plate, create a generous bed of the warm purple sweet potato purée.
- 16Step 16
Carefully place a crispy duck leg confit on top of the purée.
- 17Step 17
Spoon a generous amount of the warm Mole Rosa de Taxco over the duck leg, allowing it to pool around the purée.
- 18Step 18
Garnish with a sprinkle of chopped toasted pistachios and a fresh cilantro sprig. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.