Duck Leg Confit Carnitas...Duck Leg Confit Carnitas with Black Cherry Mole

A sophisticated reimagining of street food: slow-rendered duck leg carnitas served over a velvety black cherry and ancho chili mole, accompanied by hand-pressed heirloom blue corn tortillas.

Ingredients

Cooking Instructions

1. 01

   Season the duck legs heavily with sea salt. Place in a heavy-bottomed pot and cover with duck fat and star anise. Confit in a preheated oven at 130°C (265°F) for 3 hours until the meat is succulent and tender.

2. 02

   Toast the dried chilis in a dry pan until fragrant, then submerge in hot water for 20 minutes to rehydrate.

3. 03

   In a blender, combine the rehydrated chilis, toasted almonds, black cherries, and duck stock. Process on high speed until an ultra-smooth purée is formed.

4. 04

   Pour the mole purée into a saucepan over medium-low heat. Whisk in the dark chocolate and simmer for 45 minutes, stirring occasionally, until the sauce darkens and achieves a glossy consistency.

5. 05

   Prepare the tortilla dough by mixing masa harina with approximately 350ml of warm water and a pinch of salt. Knead until smooth, press into 4-inch rounds, and cook on a hot cast-iron comal for 60 seconds per side.

6. 06

   Remove the duck legs from the fat. Shred the meat coarsely and sear in a hot skillet with a splash of the confit fat until the edges are exceptionally crispy.

7. 07

   To serve, spoon a vibrant pool of black cherry mole onto the plate. Mound the crispy duck in the center and garnish with hibiscus-pickled onions and micro-cilantro. Serve the blue corn tortillas on the side in a warm cloth.