Black mole with duck, caramelised figs & farro & pistachio pilaf

Black mole with duck, caramelised figs & farro & pistachio pilaf

By
From
Cantina
Serves
6
Photographer
Chris Middleton

A simplified version of the famed mole of Oaxaca, Mexico, this sauce is typically served with turkey as a celebration dish or on a fiesta like Day of the Dead. Mexicans believe in life after death and celebrate this holy day with wonderful dishes. I enjoy eating this dish with nutty grains like farro. The figs work well with the spices, but blood plums or cherries can be substituted also. The bright green pistachio nuts look amazing with the dark sauce and taste great too!

Ingredients

Quantity Ingredient
sesame seeds, for sprinkling

Duck in black mole

Quantity Ingredient
rice bran oil, for shallow-frying
6 duck legs
large pinch ground allspice
large pinch sea salt
Black mole
250ml chicken stock

Farro & pistachio pilaf

Quantity Ingredient
400g farro, soaked in cold water for 1 hour, drained and rinsed
1 litre chicken stock, plus additional stock to moisten
60ml olive oil
25g butter
2 red onions, finely sliced
6 garlic cloves, finely sliced
2 large handfuls oregano leaves, roughly chopped
175g manzanilla olives, pitted and roughly chopped
110g pistachio nuts, toasted and roughly chopped
sea salt, to taste

Glazed figs

Quantity Ingredient
6 ripe figs, halved lengthways
100ml sherry vinegar
50ml honey
1 cinnamon stick
icing sugar, for dusting

Method

  1. Preheat the oven to 160°C.
  2. To cook the duck, pour enough rice bran oil into a large frying pan to shallow-fry and heat over medium heat. Season the legs with allspice and salt and shallow-fry, skin side down, until crisp and golden brown. Transfer to a casserole dish and pour over the mole and chicken stock.
  3. Place a piece of baking paper over the duck and cover with a lid. Cook in the oven for 1 hour or until tender and the meat pulls away from the bone easily. Remove from the oven and allow the duck to cool in the sauce.
  4. To prepare the farro and pistachio pilaf, place the soaked farro grains in a large saucepan, cover with the chicken stock and bring to the boil. Boil for 15–20 minutes until tender.
  5. Heat the olive oil and butter in a large saucepan over low heat. Cook the onion, garlic and oregano until softened. Add the olives, pistachio nuts and cooked farro, moisten with additional stock if required, and stir to combine. Season well with salt. Remove from the heat, cover and keep warm.
  6. Either leave the duck legs whole and reheat in the sauce or shred the meat.
  7. For the glazed figs, heat a medium frying pan over low heat. Arrange the fig halves in the pan, cut side down. Add the vinegar, honey and cinnamon stick and gently simmer until the liquid has reduced to a syrup. Dust with icing sugar and transfer to the oven to cook, basting occasionally, for 5 minutes, or until the figs are caramelised.
  8. To serve, place the black mole duck on serving plates and sprinkle with sesame seeds. Serve with the caramelised figs and farro and pistachio pilaf.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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