Pato en Mole de Ciruela (Duck in Plum Mole)

Duck and plum mole

• 4 pieces Duck legs, skin on, bone-in
• 2 tsp Fine sea salt
• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 4 cloves Garlic
• 40 g Sesame seeds
• 2 tbsp Ancho chili powder
• 1 tbsp Guajillo chili powder
• 1 tsp Ground cinnamon
• ¼ tsp Ground cloves
• 2 tbsp Dark brown sugar
• 400 g Canned whole peeled tomatoes
• 6 medium Plum, ripe but firm
• 750 ml Chicken stock

To serve

• 300 g Long-grain white rice

1. Pat the duck legs dry and season all over with 1 tsp of the fine sea salt. Heat the vegetable oil in a Dutch oven over medium-high heat, then brown the duck legs skin-side down until deeply golden, 6 to 8 minutes. Turn and brown the other side for 3 to 4 minutes, then transfer to a plate.
2. Pour off all but about 1 tbsp of fat from the pot. Add the yellow onion and cook over medium heat until softened and lightly golden, 6 to 8 minutes. Add the garlic and cook for 1 minute until fragrant.
3. Add the sesame seeds and toast, stirring, for 1 to 2 minutes until nutty. Stir in the ancho chili powder, guajillo chili powder, ground cinnamon and ground cloves, and cook for 30 seconds to bloom the spices. Add the dark brown sugar and stir until it dissolves into the mixture.
4. Tip in the canned whole peeled tomatoes with their juices, then add the plums. Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the base. Simmer for 10 minutes to soften the fruit and round out the spices.
5. Carefully blend the sauce until very smooth, working in batches if needed, then return it to the pot. Taste and season with the remaining 1 tsp fine sea salt. Bring back to a gentle simmer over medium-low heat.
6. Nestle the duck legs back into the mole, skin-side up. Cover and braise over low heat for 75 to 85 minutes, turning the legs once halfway, until the meat is very tender and nearly falling from the bone. If the sauce thickens too quickly, add a small splash of chicken stock to keep it loose enough to bubble gently.
7. Meanwhile, cook the long-grain white rice in a large pot of salted water until tender, 10 to 12 minutes, then drain well. Keep warm with the lid on. If you prefer, let it steam off the heat for 5 minutes before serving for fluffier grains.
8. Uncover the duck and simmer the mole for 5 to 10 minutes until glossy and rich, spooning sauce over the legs. Serve the duck with the rice and plenty of mole. Sprinkle a little extra sesame seeds over the top by reserving a pinch from the measured amount before toasting.

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