Preheat the oven to 225°F (107°C). Place the duck legs in a baking dish and cover with duck fat. Add garlic and thyme. Cook in the oven for 2-3 hours until tender.

Mole Sauce Preparation

Prepare the Mole

Remove seeds from the chiles and toast them in a dry skillet until fragrant. Blend toasted chiles with tomato paste, chocolate, chicken broth, cinnamon, cumin, pepper, and sugar until smooth.

Cook the Mole

Transfer the mixture to a saucepan and simmer for 20 minutes until thickened. Adjust seasoning as needed.

Spanish Farro Preparation

Cook the Farro

Heat olive oil in a pot, add diced onion and minced garlic, and sauté until translucent. Add farro and toast for a few minutes.

Simmer the Farro

Add vegetable broth and salt. Bring to a boil, then cover and simmer for about 30 minutes or until farro is tender. Stir in chopped cilantro before serving.

Assembly

Serve the Dish

On a plate, place a portion of Spanish farro, top with a confit duck leg, and drizzle with the chocolate mole sauce.