Pato En Mole Recipe

Score and season

Pat the duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a diamond pattern without cutting into the meat. Season both sides with kosher salt (about 1/2 tsp per breast) and freshly ground black pepper.

Render skin and sear

Place a heavy skillet (preferably cast iron) over medium-low heat. Place the breasts skin-side down in the dry skillet (no oil) and cook slowly for 8–12 minutes, pressing gently occasionally, until most of the fat has rendered and the skin is deeply golden and crisp. If fat is accumulating, carefully pour off excess into a heatproof container and reserve for other uses.

Finish in pan

Increase heat to medium, add 2 tbs neutral oil and 1 tbs butter. Flip the breasts and sear the flesh side 1–2 minutes to color. Cook until internal temperature reaches about 58–61°C (136–142°F) for medium-rare to medium, about 3–5 minutes depending on size. Remove breasts to a cutting board and rest 8–10 minutes before slicing thinly on the bias.

Toast chiles

Wipe the dried chiles with a dry cloth. In a dry skillet over medium heat, toast ancho, pasilla, and chipotle chiles briefly (20–40 seconds each side) until they become aromatic but not burned. Transfer to a bowl, cover with very hot water and soak 20 minutes until softened. Drain, reserve soaking liquid.

Toast nuts, seeds, bread

While chiles soak, in the same skillet add 1 cup blanched almonds, 1/2 cup pecans (or peanuts), 2 tbs sesame seeds and 1 cup torn stale bread. Toast over medium heat, stirring, until golden and fragrant, about 4–6 minutes. Transfer to a bowl and set aside.

Roast aromatics

Heat 2 tbs vegetable oil in the skillet. Halve the onion and lightly char or soften the quarters until edges are browned, 6–8 minutes. Roast the 4 garlic cloves and 1 tomato in the same pan until softened and slightly blackened, 4–6 minutes. Remove and let cool slightly.

Blend mole base

In a blender combine the softened chiles (stems and seeds removed), toasted almonds/pecans/bread/sesame, roasted onion, garlic, tomato, 2 tbs raisins, 1 tbs brown sugar, 0.5 tsp ground cinnamon, 0.5 tsp ground cumin, 0.125 tsp ground cloves, 0.5 tsp oregano, 1 tbs apple cider vinegar, 1 tsp salt, 0.5 tsp black pepper and 1 cup warm chicken or vegetable stock. Blend on high until very smooth, adding up to 1 cup reserved chile soaking liquid or additional stock a little at a time to achieve a thick, silky purée (consistency like heavy cream). This can take 2–3 minutes; strain the purée through a fine-mesh sieve into a bowl, pressing solids to extract as much as possible. Discard solids.

Simmer and finish

Return a large saucepan to medium heat and add 1–2 tbs vegetable oil. Pour the strained mole purée into the pan and simmer gently, stirring to prevent sticking. Add the remaining 1 cup stock, reduce heat to low. Cook, uncovered, stirring occasionally, for 20–25 minutes to deepen flavors and reduce slightly. Stir in 1 oz chopped dark chocolate until melted and fully incorporated. Taste and adjust seasoning: add more salt, a touch more sugar, or 1 tbs vinegar if it needs brightness. If sauce is too thick, thin with up to 1/4 cup water or stock.

Slice duck and plate

Thinly slice the rested duck breasts on the bias. Warm mole sauce gently if needed. Spoon a generous portion of mole onto each plate or a communal platter.

Assemble

Arrange duck slices over the mole so some skin remains exposed for texture. Spoon additional mole over meat if desired (do not drown crisp skin).

Garnish and serve

Sprinkle toasted sesame seeds and chopped fresh cilantro over the dish. Serve immediately with warm tortillas, rice, or roasted vegetables.