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Duck served in a rich mole sauce, combining the bird's natural richness with complex chile flavors. This high protein, carnivore-worthy family dish elevates mole to a gourmet experience.
Pat dry duck legs and season with salt and black pepper. Sear them skin-side down in a large Dutch oven over medium-high heat until golden and most of the fat renders, about 7–8 minutes. Flip and brown the other side for 3–4 minutes. Remove and reserve.
Wipe excess fat, then sauté chopped onion and garlic in the same pot with olive oil over medium heat until translucent, about 4 minutes. Add chopped tomatoes and cook for another 3 minutes.
Remove stems and seeds from both pasilla and ancho chiles. Toast chiles, almonds, sesame seeds, raisins, and torn corn tortillas in a dry skillet over medium heat until fragrant and slightly darkened, about 2–3 minutes. Stir frequently to avoid burning.
Transfer sautéed vegetables, toasted chile mixture, cinnamon, cumin, oregano, and 1 cup chicken stock to a blender. Puree until completely smooth (about 1–2 minutes). Strain sauce back into the pot.
Return seared duck to the pot, submerge with mole sauce, and add the remaining chicken stock. Bring to a low simmer, cover, and cook over very low heat for 2 hours, or until duck is tender. In the last 10 minutes, stir in dark chocolate until melted and the sauce becomes glossy and thick. Taste and adjust seasoning before serving.
