Mole Negro with Duck
Files & Tags: recipes, index, duck, mexican, caribbean & latin american, chili pepper
The word Mole, comes from an Indigenous Mexican word which means sauce. The two main sauces of Mexico are salsa and guaca-mole. The sauce that constitutes as the National Dish is Mole.
The word Mole, comes from an Indigenous Mexican word which means sauce. The two main sauces of Mexico are salsa and guaca-mole. The sauce that constitutes as the National Dish is Mole.
I have been fascinated with Mole Sauces for a long time. I've tried and tested many different recipes for moles, never quite coming up with an ultimate mole negro dish. That was until now! I have finally come up with my own personal and unique recipe that is out of this world. The inspiration for this recipe came from another web search.
The rich Mole sauce, paired with the juicy succulent Duck Leg, and sweet potatoes complemented each other harmoniously. In San Francisco, there is a restaurant called Nopalito. Apparently they make a killer Mole with Duck served with Sweet potatoes. I decided I would come up with my own Duck Mole recipe. The sauce is deliciously rich.
There are hundreds upon hundreds of different types of Moles. Moles can vary between cooks, and every restaurant has their own unique take. Mole Sauces in every home in Mexico varies. There are at least seven different categories of Moles. They don't always contain chocolate. They can come in red, green, light brown to dark brown. Or even yellow. This Mole is the King of Moles. Mole Negro. This is an easy recipe, and doesn't involve hours or days of prepping.
The Sauce for this Mole mirrors my Manchamanteles sauce except I add more Chipotle Paste and I also add Chocolate.
By Simbooker on Decemeber 1st 2013
For the Duck, see my Chipotle Duck in Adobo marinade recipe. The same goes for the Duck Legs in my Manchamanteles Recipe. I use my Adobo Marinade for those Duck Legs as well. Blend the ingredients together, don't bother stuffing the duck legs with ingredients. Just blend all the ingredients and marinate the legs overnight.
Oven bake turning halfway. Because ovens vary immensely I rarely give guidelines for settings. Roast as you would chicken legs. Serve as Desired.
Turn pan to low to medium heat one after the other in this order add….3/4 cup of Water, 1 tbs melted butter, 6-8 tbs of dark brown sugar, 1/4 cup of a mixture of dried raisins and currents, 1 Plum cut into pieces, 1 Apple cut into small pieces, 2 tsp Maple Syrup, 2-3 tbs tomato paste, 4-5 tbs Chipotle Paste, 2 tsp Sherry, 1-2 tsp red wine vinegar, 3 tsp All Spice,
1 + 1/2 tsp Cinnamon, 5 plum tomatoes cut in half.
After adding all the ingredients in this order. Let the sauce simmer on low for about twelve to fifteen minutes. Add 1 bar of Mexican Chocolate or Galaxy Smooth Milk Chocolate. Simmer on medium heat until the chocolate melts. Stir when necessary. Once the chocolate melts, simmer back on low for five to ten minutes. Remove from stove and serve as desired.
1 + 1/2 tsp Cinnamon, 5 plum tomatoes cut in half.
After adding all the ingredients in this order. Let the sauce simmer on low for about twelve to fifteen minutes. Add 1 bar of Mexican Chocolate or Galaxy Smooth Milk Chocolate. Simmer on medium heat until the chocolate melts. Stir when necessary. Once the chocolate melts, simmer back on low for five to ten minutes. Remove from stove and serve as desired.