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  • Braised Duckling In Mole Poblano

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    Braised Duckling In Mole Poblano
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. sesame oil
    • 2 x ducks - (abt 4 lbs ea) cleaned, and cut into quarters Kosher salt to taste Freshly-cracked black pepper to taste
    • 1 c. diced yellow onion
    • 1 Tbsp. sesame seeds
    • 1/2 c. chopped seeded chile pasilla
    • 1/2 c. chopped seeded chile ancho
    • 1/2 c. peeled and seeded roasted poblano chile
    • 1 gal chicken broth
    • 1/2 c. grated bittersweet chocolate
    • 1/2 c. diced pineapple
    • 1/2 c. white bread torn into small pcs
    • 1/2 c. crushed ripe plantains (banana may be substituted)
    • 3 Tbsp. chopped garlic
    • 3 Tbsp. creamy peanut butter
    • 3 Tbsp. granulated sugar
    • 1 x vanilla bean split (can substitute 1 tspn vanilla extract)

    Directions

    1. In a heavy cast-iron pot or possibly Dutch oven, heat the sesame oil over a fire. Rub the pcs of duck with the salt and pepper, and then brown them in the warm sesame oil till they have a rich, brown color. Remove the pcs of duck and set aside in a hot place.
    2. Saute/fry the onion, sesame seeds, chile pasilla, chile ancho and poblano chile in the same pot till the chiles are tender. Add in the chicken broth, chocolate, pineapple, bread, crushed plaintain, garlic, peanut butter and sugar.
    3. Scrape the seed from the vanilla bean into the mix. Bring the mix to a boil and the decrease the heat to a simmer by moving the pot to the side of the fire. Let the sauce simmer for 30 min.
    4. Remove from the heat and puree the mole - don't seal the blender airtight while pureeing a warm liquid - and then return it to the pot. Put the pcs of duck in the mole and simmer for 1 1/2 hrs. Remove the duck from the mole and serve with the sauce on the side.
    5. This recipe yields 4 servings.

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