Duck with Pumpkin Seed Mole (Mole Verde Pipian)

This light and aromatic mole verde pipian pairs perfectly with a medium rare duck breast. It’s perfect for family dinners, special occasions, or when you simply want to impress your guests with a beautiful and unique meal.

Ingredients

(serves 2-4)

  • ½ cup pumpkin seeds

  • 1 tbsp cumin seeds

  • 1 tbsp coriander seeds

  • 1 tbsp dried oregano

  • Dash of veggie oil

  • ½  yellow onion 

  • 7 tomatillos

  • 2 cloves garlic

  • 1 jalapeño

  • 1 loosely packed cup cilantro

  • 1 loosely packed cup parsley 

  • 1 ½ cups chicken stock

  • 2 duck breasts 

  • Salt and pepper 

  1. Score the skin of our duck breast with a knife, making sure not to fully cut the fat layer.  Salt and pepper both sides. 

  2. Toast pumpkin seeds, cumin seeds, coriander seeds, and dried oregano on medium heat in a sauce pan or skillet.  Once fragrant, remove from heat and mash/blend with a mortar and pestle, spice grinder, or cuisinart.  

  3. Rough chop garlic and onion, halve and clean tomatillos, and dice jalapeño.  You can remove some or all of the jalapeño seeds depending on desired spice levels.  

  4. Add a splash of veggie oil to the sauce pan and throw in your onions, tomatillos, garlic and jalapeños.  Toss until the onions start to become soft. Then add the chicken stock, seed mix, cilantro, and parsley.  Blend with an immersion blender.  Turn your heat down low and continue to let your mole simmer and develop flavor.  Salt to taste. 

  5. Heat a skillet until it’s nice and hot but not smoking and put your duck breast in fat side down.  Cook until the fat is nice and crispy, then flip. Remove once interior of breast reaches 130 (for medium rare).  Let rest at least 10 minutes.  

  6. Slice duck breast and plate along with mole.  Garnish with cilantro and more pumpkin seeds.  This dish pairs well with Mexican Rice!

Instructions: