Pato En Mole Poblano Recipe

Name: Hugo's Pato En Mole Poblano Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Duck legs; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 2 cups Mole Poblano sauce; 1 cup Cornmeal; 1 tsp Baking powder; 1 cup Milk; 2 pieces Eggs; 1 tbs Butter; 2 cups Calabaza (squash); 1 cup Chicken broth

Inspired by Hugo's

Time1h 30m

Serves4

crispy duck, mole Poblano, mole cornbread, calabaza puree

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

4 pieces Duck legs

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

2 cups Mole Poblano sauce

1 cup Cornmeal

1 tsp Baking powder

1 cup Milk

2 pieces Eggs

1 tbs Butter

2 cups Calabaza (squash)

1 cup Chicken broth

Method

Cooking Instructions

Prepare the Duck

Preheat the oven to 375°F (190°C). Season the duck legs with salt and black pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the duck legs skin-side down until crispy, about 5-7 minutes. Flip and sear the other side for another 5 minutes.

Bake the Duck

Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the duck is cooked through and tender. Remove from the oven and let it rest.

Make the Mole Cornbread

In a bowl, mix cornmeal, baking powder, milk, eggs, and melted butter until well combined. Pour the mixture into a greased baking dish and bake in the oven at 375°F (190°C) for about 20-25 minutes or until golden brown.

Prepare Calabaza Puree

Steam the calabaza until tender, about 15 minutes. Blend the calabaza with chicken broth until smooth. Season with salt to taste.

Serve the Dish

On a plate, place a portion of calabaza puree, top with the crispy duck leg, and drizzle with mole Poblano sauce. Serve with a slice of mole cornbread on the side.