Pato Imperial en Mole Poblano de Antaño: Pato Confitado con Mole Poblano Ancestral, Puré de Camote Morado y Néctar de Jamaica Ahumada

Prepare the Chiles: Remove stems and seeds from all dried chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 30-60 seconds per side until fragrant, being careful not to burn them. Place toasted chiles in a heatproof bowl, cover with boiling water, and let rehydrate for 20-30 minutes until soft. Drain, reserving the soaking liquid.

Prepare the Aromatics & Spices: In a large skillet or Dutch oven, heat 1 tablespoon of lard or oil over medium heat. Sauté the onion, garlic, tomatoes, tomatillo, and plantain until softened and slightly charred, about 10-15 minutes. Remove from skillet and set aside. In the same skillet, add the almonds, peanuts, sesame seeds, pumpkin seeds, peppercorns, cloves, anise seeds, and cinnamon stick. Toast over medium-low heat for 3-5 minutes until fragrant, stirring constantly. Add the stale bread slice and toast until golden. Remove from heat.

Blend the Mole: In a high-speed blender, combine the rehydrated chiles (reserving some soaking liquid if needed), sautéed vegetables, toasted nuts, seeds, and spices. Add 1 cup of hot chicken broth. Blend until very smooth, adding more chicken broth or chile soaking liquid as needed to achieve a thick, pourable consistency. Strain the mole through a fine-mesh sieve into a clean bowl, pressing firmly to extract all liquid and discarding any solids.

Cook the Mole: Heat the remaining 1 tablespoon of lard or oil in the clean Dutch oven over medium heat. Carefully pour the strained mole sauce into the hot fat (it will splatter). Cook, stirring constantly, for at least 30 minutes, or up to 1 hour, allowing the mole to darken and thicken. This step is crucial for developing the flavor. Gradually stir in the remaining hot chicken broth, Mexican chocolate, and piloncillo. Simmer for another 30-45 minutes, stirring occasionally, until the mole has thickened to your desired consistency and flavors have melded. Season with salt to taste. Keep warm over low heat.

Prepare the Purple Sweet Potato Purée: While the mole simmers, boil or steam the diced purple sweet potatoes until very tender, about 15-20 minutes. Drain well. Return the sweet potatoes to the pot, add butter, heavy cream, and salt. Mash until smooth and creamy. Keep warm.

Prepare the Smoked Hibiscus Nectar: In a small saucepan, combine dried hibiscus flowers, water, and granulated sugar. Bring to a simmer over medium heat and cook for 10-15 minutes until the liquid reduces slightly and becomes syrupy. Strain the liquid, discarding the flowers. Stir in the liquid smoke (if using). Set aside.

Cook the Duck: Pat the duck breasts dry thoroughly. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and freshly ground black pepper. Place the duck breasts skin-side down in a cold, oven-safe skillet (preferably cast iron). Turn heat to medium-low and slowly render the fat for 10-15 minutes until the skin is golden brown and crispy. Pour off excess fat. Flip the duck breasts and sear for 2-3 minutes on the flesh side. Transfer the skillet to a preheated oven at 190°C (375°F) and cook for 5-8 minutes for medium-rare, or until desired doneness. Remove from oven and let rest for 5 minutes before slicing.

Assemble and Serve: Spoon a generous pool of the Mole Poblano onto the center of each plate. Place sliced duck breast artfully over the mole. Add a quenelle or dollop of purple sweet potato purée alongside. Drizzle a small amount of the smoked hibiscus nectar around the plate. Garnish with a sprinkle of toasted sesame seeds. Serve immediately.