Recipe courtesy of Robert McGrath
Show: Cooking Live
Total:
3 hr
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a heavy cast iron pot or Dutch oven, heat the sesame oil over a fire. Rub the pieces of duck with the salt and pepper, and then brown them in the hot sesame oil until they have a rich, brown color. Remove the pieces of duck and set aside in a warm place. Saute the onion, sesame seeds, chile pasilla, chile ancho and poblano chile in the same pot until the chiles are tender. Add the chicken broth, chocolate, pineapple, bread, crushed plantain, garlic, peanut butter and sugar. Scrape the seed from the vanilla bean into the mixture. Bring the mixture to a boil and the decrease the heat to a simmer by moving the pot to the side of the fire. Let the sauce simmer for 30 minutes. Remove from the heat and puree the mole -- do not seal the blender airtight while pureeing a hot liquid -- and then return it to the pot. Put the pieces of duck in the mole and simmer for 1 1/2 hours. Remove the duck from the mole and serve with the sauce on the side.

IDEAS YOU'LL LOVE

Braised Beef Brisket

Recipe courtesy of Claire Robinson

Braised Short Ribs

Recipe courtesy of Wolfgang Puck

Braised Short Ribs

Recipe courtesy of Ree Drummond

Braised Tri-Tip Roast

Recipe courtesy of Tiffani Thiessen

Chicken Mole

Recipe courtesy of Food Network Kitchen

Easy Chicken Mole

Recipe courtesy of Marcela Valladolid

Braised Short Ribs

Braised Celery

Recipe courtesy of Food Network Kitchen

Beer Braised BBQ Pork Butt

Recipe courtesy of Dave Lieberman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking