Mole Roasted Duck Recipe

Preheat and prepare

Preheat your oven to 425°F (220°C). Remove the duck from the refrigerator 30 minutes before cooking so it approaches room temperature. Pat the duck thoroughly dry inside and out with paper towels.

Score and season

Using a sharp knife, lightly score the skin in a crosshatch pattern over the breast and legs, taking care not to cut into the meat. Season the cavity and the outside of the duck liberally with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper.

Apply mole and oil

Gently rub 3 tablespoons mole paste evenly over the breast and legs, using your hands to get it into the scored skin. Drizzle 2 tablespoons olive oil over the duck and rub to distribute. The mole will help the skin brown and add flavor.

Roast

Place the duck on a rack in a roasting pan breast-side up. Roast at 425°F (220°C) for 20 minutes to start the skin rendering. After 20 minutes, reduce oven temperature to 375°F (190°C) and continue roasting for an additional 60–75 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165–170°F (74–77°C). Every 20–30 minutes, spoon off excess fat from the pan or baste the duck lightly with rendered fat for even browning.

Rest and carve

Remove the duck from the oven and tent loosely with foil. Let rest for 15 minutes to allow juices to redistribute. Carve into portions (breasts, legs, wings). Reserve 2–3 tablespoons of the pan juices for finishing, if desired.

Combine 1 cup diced apple, 1 cup chopped cranberries, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and the minced jalapeño (if using) in a bowl.

Add 2 tablespoons fresh lime juice and 1 tablespoon honey or maple syrup. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine.

Taste and adjust: add more lime for brightness, more honey for sweetness, or more salt to balance. Let the salsa sit at room temperature for at least 10–15 minutes to allow flavors to meld; you can refrigerate up to 2 hours ahead and bring back to room temperature before serving.

Whisk together 1/2 cup sour cream (or Mexican crema) with 1 teaspoon lime zest and 1/2 tablespoon lime juice until smooth. Season with 1/8 teaspoon salt. Chill briefly if made ahead; stir before serving.

Arrange washed lettuce leaves (6 leaves) on a serving platter or individual plates as a base for the carved duck.

Place carved duck pieces over the lettuce. Spoon apple cranberry salsa over the duck (about 2–3 tablespoons salsa per portion). Dot with small spoonfuls of the lime cream alongside the salsa.

Finish with microgreens or cilantro leaves and, if you reserved pan juices, drizzle 1–2 teaspoons over the duck for added moisture and flavor.