Pato en Mole de Guajolote (Duck in Turkey Mole)

Pato en Mole de Guajolote is a unique dish that combines the rich flavors of duck with the complex and savory sauce known as mole. Originating from Mexican cuisine, mole is a traditional sauce made with a variety of ingredients, including chili peppers, spices, nuts, chocolate, and more. This dish specifically incorporates mole with duck, creating a luxurious and flavorful combination that delights the senses.

Ingredients

• 1 whole duck, about 4-5 pounds
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

For the Mole Sauce:

• 4 dried guajillo chilies, seeded and deveined
• 2 dried ancho chilies, seeded and deveined
• 2 cups chicken or turkey broth
• 1/2 cup almonds
• 1/4 cup raisins
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup peanuts
• 4 cloves garlic, minced
• 1/2 onion, chopped
• 1 ripe plantain, peeled and sliced
• 1 ripe tomato, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1 disk Mexican chocolate (about 3 ounces), chopped
• Salt, to taste
• Sugar, to taste (optional, if needed to balance flavors)

Instructions

1. Prepare the Duck:
   • Rinse the duck under cold water and pat dry with paper towels.
   • Rub the duck inside and out with salt and pepper.
2. Sear the Duck:
   • Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Sear the duck on all sides until golden brown, about 8-10 minutes. Remove and set aside.
3. Prepare the Mole Sauce:
   • In the same pot, add a bit more oil if needed. Toast the dried chilies in the hot oil until fragrant, about 1-2 minutes per side. Remove and set aside.
   • In the same pot, add almonds, raisins, sesame seeds, pumpkin seeds, and peanuts. Toast until lightly browned and fragrant, stirring constantly, about 3-4 minutes. Remove and set aside.
   • Add garlic, onion, plantain, and tomato to the pot. Cook until softened, about 5 minutes.
   • Return the toasted chilies to the pot. Add cinnamon, cloves, cumin, and oregano. Stir and cook for another minute.
4. Blend the Mole Sauce:
   • Transfer the mixture to a blender. Add chicken or turkey broth and blend until smooth.
5. Simmer the Duck in Mole Sauce:
   • Return the seared duck to the pot. Pour the blended mole sauce over the duck.
   • Bring to a boil, then reduce heat to low. Cover and simmer gently for 2-3 hours, or until the duck is tender and fully cooked, stirring occasionally.
6. Finish and Serve:
   • Once the duck is cooked through and tender, stir in chopped Mexican chocolate until melted and fully incorporated into the sauce.
   • Taste and adjust seasoning with salt and, if desired, a bit of sugar to balance flavors.
   • Serve the Pato en Mole de Guajolote hot, accompanied by rice and warm tortillas.

Tips for Serving

• Garnish with toasted sesame seeds or chopped cilantro for added flavor and presentation.
• This dish pairs wonderfully with Mexican rice, refried beans, or a fresh green salad.

Conclusion

Pato en Mole de Guajolote exemplifies the depth and richness of Mexican cuisine, combining tender duck with a velvety mole sauce that is both complex and satisfying. Perfect for special occasions or a memorable family dinner, this dish promises to impress with its bold flavors and comforting textures. Enjoy the journey of preparing and savoring this delightful Mexican culinary masterpiece!