Mole Glazed Duck Breast Recipe

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

Cook the Duck

In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip and cook an additional 4-6 minutes until desired doneness. Remove from heat and let rest.

Prepare the Chiles

Remove stems and seeds from ancho and guajillo chiles. Toast briefly in a dry skillet over medium heat until fragrant, then soak in hot water for 20 minutes.

Make the Mole Sauce

In a blender, combine soaked chiles, garlic, onion, tomato paste, chicken broth, cocoa powder, cumin, cinnamon, and salt. Blend until smooth. Heat olive oil in a saucepan over medium heat, pour in the blended mixture, and cook for about 10 minutes until thickened.

Make the Spaetzle Dough

In a bowl, mix corn masa harina, all-purpose flour, eggs, water, and salt until a smooth batter forms.

Cook the Spaetzle

Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, press the batter into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Mix the Pico de Gallo

In a bowl, combine raspberries, red onion, jalapeño, cilantro, lime juice, and salt to taste. Toss gently to combine.

Plate the Dish

Slice the duck breast and serve it over the corn masa spaetzle. Drizzle with mole sauce and top with raspberry pico de gallo.