Mole Negro is one of the most complex and cherished sauces in Mexican cuisine, especially from the region of Oaxaca. It blends dried chiles, spices, seeds, nuts, and a touch of chocolate into a dark, deeply flavored sauce that takes time and care to prepare. While it’s often paired with chicken or turkey, duck brings a unique richness that stands up beautifully to the bold character of mole negro. This dish serves 4 and brings together the depth of traditional cooking with the richness of slow-cooked duck.
Ingredients
For the duck:
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4 duck legs (or 2 whole duck breasts, skin-on)
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Salt
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Black pepper
For the mole negro:
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2 dried pasilla chiles
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2 dried mulato chiles
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2 dried ancho chiles
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1 dried chipotle chile
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3 tablespoons sesame seeds
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1 small corn tortilla or slice of bread, toasted
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½ small onion, chopped
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2 garlic cloves, peeled
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2 tablespoons almonds
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2 tablespoons raisins
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1 small plantain, sliced and fried (or banana if plantain is unavailable)
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½ teaspoon cinnamon
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2 cloves
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5 black peppercorns
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½ teaspoon oregano
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1 small tomato, roasted
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1 tablespoon lard or vegetable oil
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20g Mexican chocolate (or bittersweet chocolate with a pinch of cinnamon and sugar)
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2 cups chicken stock
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Salt to taste
Preparing the Duck
Preheat the oven to 180°C (350°F).
Pat the duck legs dry and season both sides with salt and pepper. Place them skin-side down in a cold pan and turn the heat to medium. Let the fat render and the skin crisp up, about 10 minutes. Flip and cook the other side briefly. Transfer the duck legs to a baking dish and roast in the oven for 25–30 minutes until tender and golden.
If you’re using duck breast, score the skin and sear skin-side down in a pan until the fat renders and the skin is crisp, then finish in the oven for about 8–10 minutes until medium-rare to medium.
Making the Mole Negro
Start by removing the seeds and stems from all the dried chiles. Toast them in a dry pan for a few seconds until fragrant, being careful not to burn them. Soak them in warm water for 15 minutes to soften.
In the same pan, toast the sesame seeds until golden. Set aside a small pinch for garnish and keep the rest for blending.
Sauté the onion, garlic, almonds, and raisins in a bit of oil or lard until softened. Add the fried plantain, tortilla (or bread), cinnamon, cloves, peppercorns, oregano, and tomato. Cook briefly until everything is toasted and aromatic.
Drain the soaked chiles and blend them with all the sautéed ingredients, sesame seeds, and about 1 cup of stock until smooth. Strain the sauce through a fine sieve for a silky finish.
In a deep pan, heat a bit of oil and pour in the strained sauce. Simmer gently, stirring often, for about 20 minutes. Add the chocolate and remaining stock and continue cooking until thick and rich, about 15–20 minutes more. Season with salt to taste.
Serving
Place the duck leg or sliced breast over a pool of mole negro on each plate. Sprinkle with reserved sesame seeds. Serve with warm corn tortillas and a simple side like rice or sautéed greens.
Mole Negro with Duck is a dish that invites you to slow down and savor. Each bite brings out the smoky chiles, the depth of roasted spices, and the luxurious texture of the sauce against the richness of duck. It’s both rustic and refined—a dish with centuries of tradition in every spoonful.
