Serve with an expensive Shiraz.
Braised Duck with Red Molé
Recipe by Chef Michael Voumard
Serves: 6
Ingredients
1 tbsp annato seed
1 tbsp black peppercorn
½ tbsp cloves
1½ tbsp cumin seed
1 tbsp dried oregano
½ tsp dried thyme
2 cloves garlic
50ml cider vinegar
50ml vegetable oil
1 x 2kg ducks
Molé
Ingredients
2 ancho chillies
2 guajillo chillies
1 cinnamon stick
3 cloves
3 black peppercorns
3 tbsp lard
1 medium onion - finely diced
3 garlic cloves - chopped finely
2 ripe tomatoes - chopped finely
½ a ripe plantain - coarsely chopped (or a lady finger banana)
1 tsp chopped thyme
1 tsp dried oregano
¼ cup dark raisins
½ cup blanched almonds
2 tbsp toasted sesame seeds
500ml chicken stock
½ cup of sweet breadcrumbs
2 tbsp grated Mexican chocolate
½ tsp salt
Method
In a pestle and mortar pound the annato seeds. Then add each spice of the spices in order, pounding to a fine paste before adding the next. Stir in the vinegar and the oil to form a paste. Rub this all over the duck inside and out.
In a roasting tray gently brown the duck on all sides. Add 2 cups of water to the roasting tray. Seal it up with aluminium foil and cook in 180C oven for 1½ hours.
For the molé, cut the stems off the chillies, cut them in half and remove the seeds. Rinse them and then dry them off in a hot frying pan; this should take a few seconds on each side - make sure not to burn them. Place them in a bowl and cover with boiling water.
Grind the spices in a spice grinder. Heat 1 tbsp of lard and fry the spices until fragrant; add the onion, garlic, tomato, plantain, thyme, oregano, raisins, almonds and sesame seeds. Cook for 15 minutes over medium heat, stirring frequently. Allow to cool. Place half the mixture in a blender with half the chicken stock and half the drained chillies. Blend to a fine paste. Repeat with the remaining half.
In a deep saucepan heat the 2 tbsp of lard and cook the puree for 30 minutes, stirring frequently. Add in the breadcrumbs and cook until thickened. Stir in the chocolate and salt.
When the duck has cooked remove the meat from the bones and shred into bite-sized pieces.
Reheat the meat in the pan juices left from braising. Add this to the mole.
The duck must be eaten with fresh cornmeal tortillas. You can also serve a sauté of sweet chillies and cactus paddles (nopales).