Braised Duckling In Mole Poblano

Recipe Ingredients

2 tablespoons	30ml	Sesame oil
2		Ducks - (abt 4 lbs ea) - cleaned, and
		Cut into quarters
		Kosher salt - to taste
		Freshly-cracked black pepper - to taste
1 cup	62g / 2.2oz	Diced yellow onion
1 tablespoon	15ml	Sesame seeds
1/2 cup	46g / 1.6oz	Minced seeded chile pasilla
1/2 cup	46g / 1.6oz	Minced seeded chile ancho
1/2 cup	118ml	Peeled and seeded roasted poblano chile
1		Chicken broth
1/2 cup	55g / 1.9oz	Grated bittersweet chocolate
1/2 cup	73g / 2.6oz	Diced pineapple
1/2 cup	118ml	White bread torn into small pieces
1/2 cup	73g / 2.6oz	Crushed ripe plantains
		= (banana may be substituted)
3 tablespoons	45ml	Minced garlic
3 tablespoons	45ml	Creamy peanut butter
3 tablespoons	45ml	Granulated sugar
1		Vanilla bean - split
		= (can substitute 1 tspn vanilla extract)

Recipe Instructions

In a heavy cast-iron pot or Dutch oven, heat the sesame oil over a fire. 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. Remove the pieces of duck and set aside in a warm place.

Saute the onion, sesame seeds, chile pasilla, chile ancho and poblano chile in the same pot until the chiles are tender. Add the chicken broth, chocolate, pineapple, bread, crushed plaintain, garlic, peanut butter and sugar.

Scrape the seed from the vanilla bean into the mixture. Bring the mixture 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 minutes.

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. Put the pieces of duck in the mole and simmer for 1 1/2 hours. Remove the duck from the mole and serve with the sauce on the side.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9573) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.