Braised Duckling In Mole Poblano Recipes

MOLE POBLANO

Steps:

• In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
• In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.

MOLE POBLANO

Steps:

• For the Lomo Saltado:
• Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
• In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
• In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
• Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

MEXICO'S NATIONAL DISH, TURKEY WITH CHOCOLATE CHILE SAUCE: MOLE POBLANO

Steps:

• This should be done 1 day in advance.
• Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours.
• In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside.
• In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.
• Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively.
• Add the blended mixture to the chile sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste.
• Preheat the oven to 350 degrees F.
• Season the turkey breasts with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan and sear the breasts skin side down first. Once the turkey is crisp and golden on both sides, remove from heat and place for 15 minutes in the oven to cook the meat through.
• Slice the turkey and pour over the mole sauce. Garnish with sliced onions, radish, sesame seeds, and some sprigs of cilantro.

DUCK TAMALES WITH MOLE SAUCE

Steps:

• To make the mole sauce, cover the ancho chilies with boiling water, and allow to soak until soft. Remove the seeds, and chop the chilies.
• Spear the tomatoes and tomatilloes with a fork and roast over an open flame until the skins begin to blacken. Chop and place in a food processor.
• Roast the garlic by holding it on a fork over the flame until lightly browned. Add to the food processor, along with the duck or veal stock, chilies, oregano, canela or cinnamon, cloves, pepper and allspice. Puree this mixture.
• Transfer the mixture to a saucepan, and simmer 15 to 20 minutes. Add the chocolate and sugar, and stir just until melted.
• To make the tamales, remove 3 tablespoons of fat from the duck confit, and heat the fat in a skillet. Add the mole sauce to the fat, and cook 5 minutes, stirring constantly.
• Melt the confit. Remove duck legs, skin them, and cut the meat off the bones, dicing it into 1/2-inch cubes. Mix with 1/4 cup of mole sauce and set aside.
• Stir warm water into the masa harina. The texture should be malleable, like a very soft dough. In a bowl whip the remaining chilled confit fat with a fork, and beat in the masa harina. Season to taste with a little salt.
• Dry the cornhusks. Flatten them, and spread about 1 1/2 tablespoons of the masa harina-fat mixture on the smooth inner side of each husk. Distribute the diced confit mixture in a line down the center of each husk. Roll each husk loosely, allowing room for expansion, and fold down the top to make a package. Tie with a strip of cornhusk. If cornhusks are not available, use pieces of cooking parchment.
• Steam the tamales for 30 minutes. Meanwhile, reheat the remaining mole sauce. Allow the tamales to cool slightly, then serve with the mole sauce on the side.

QUEENSLAND DUCKLING

Steps:

• Bring large saucepan with 3 quarts salted water to boil. Add duck, reduce heat and cover to simmer for 2 to 2 1/2 hours until tender. Remove duck and strip flesh from carcass and dry with cloth. Strain cooking liquid and let cool. Once cooled, skim fat and reserve.
• Heat oil in frying pan and add duck pieces, frying 15 minutes until crisp brown on all sides. Return duck to large saucepan, add 1 3/4 cups cooking liquid, 1 cup pineapple pieces, green pepper and ginger. Cover and simmer another 15 minutes. Remove duck and rest on heated serving dish to keep warm.
• Skim any fat from surface of cooking liquid and bring to a boil. Separately combine pineapple juice, soy sauce, pepper and arrowroot, mixing well. Add this to cooking liquid and stir until it thickens and clears. Pour sauce over duck.

CHICKEN MOLE POBLANO

Steps:

• For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
• Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
• Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
• Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.