600 g (1 lb 5 oz) canned San Marzano tomatoes, diced, with juice
700 ml (1¼ pt) duck stock (may substitute with chicken or veal stock)
40 g (1½ oz) fermented black beans, rinsed 4 times
150 g (5 oz) diced onion
15 g (1 tbsp) minced garlic
30 g (2 tbsp) ground Oaxacan chilies (may substitute with chipotle or another smoked chilli pepper)
15 ml (1 tbsp) cumin
5 ml (1 tsp) smoked paprika
40 g (1½ oz) toasted pistachios
15 ml (1 tbsp) sesame oil
15 ml (1 tbsp) honey
40 g (1½ oz) bittersweet chocolate
30 g (2 tbsp) tomato paste
10 ml (3 tsp) coarse sea salt
75 g (2½ oz) golden raisins
120 ml (4 fl oz) rice wine vinegar
5 ml (1 tsp) ground coriander
120 ml (4 fl oz) white wine
15 ml (1 tbsp) honey
40 g (1½ oz) masa harina (finely ground corn flour)
40 g (1½ oz) white polenta (cornmeal)
240 ml (8½ fl oz) double cream
240 ml (8½ fl oz) water
Salt and pepper to taste
112 g (4 oz) goat cheese (to garnish)
Season each leg with salt and five-spice, place skin side up on a roasting pan and then place in a preheated 200ºC/400ºF/Gas 6 oven for 20 minutes or until nicely browned. Set aside and start mole.
Fermented Black Bean Mole Chilli
Add the sesame oil to a large saucepan over medium heat and sauté the onion, chilies, cumin, paprika and garlic until the onions turn translucent. Be sure not to burn the spices, just toast them a bit. (You will be able to smell them starting to cook.)
Add the remaining ingredients including the browned duck legs. Bring to a boil and simmer, covered, for 2 hours or until legs are very tender.
Remove the duck legs and shred the meat. Puree the remaining liquid and adjust seasoning to taste with salt. Return the shredded duck to the liquid and keep warm on stove top.
Combine all the ingredients in a saucepan and bring to boil. Simmer for 10 minutes. Chill in an ice bath.
Combine cream and water in a saucepan and bring to a boil over high heat.
Reduce to medium heat and whisk in both the masa and polenta and cook until thickened, about 15 minutes. Season to taste.
Plate and garnish
Place 280 g (10 oz) of the mole chilli in a large soup bowl. Gently place about 80 g (3 oz) of soft masa polenta on top of each bowl of soup. Garnish with pickled raisins and 28 g (1 oz) of goat cheese in each bowl.
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