Braised Duckling In Mole Poblano
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Sesame Oil1 cup
Yellow Onion (diced)1 tbsp
Sesame Seed1 cup
Pineapple (diced)3 tbsps
Garlic (minced)3 tbsps
Creamy Peanut Butter3 tbsps
Granulated SugarDirections:
1
In a heavy cast iron pot or Dutch oven, heat the sesame oil over a fire
2
Rub the pieces of duck with the salt and pepper, and then brown them in the hot sesame oil until they have a rich, brown color
3
Remove the pieces of duck and set aside in a warm place
4
Saute the onion, sesame seeds, chile pasilla, chile ancho and poblano chile in the same pot until the chiles are tender
5
Add the chicken broth, chocolate, pineapple, bread, crushed plantain, garlic, peanut butter and sugar
6
Scrape the seed from the vanilla bean into the mixture
7
Bring the mixture to a boil and the decrease the heat to a simmer by moving the pot to the side of the fire
8
Let the sauce simmer for 30 minutes
9
Remove from the heat and puree the mole -- do not seal the blender airtight while pureeing a hot liquid -- and then return it to the pot
10
Put the pieces of duck in the mole and simmer for 1 1/2 hours
11
Remove the duck from the mole and serve with the sauce on the side