1 cup of large diced carrot
1 cup of large diced celery
1 cup of large diced onion
4 bay leaves
5 garlic cloves
1 tablespoon of cumin
1 ½ tablespoons of sea salt
½ teaspoon of black pepper
1 duck, split in half
Mole Sauce
½ onions diced
1 tablespoon of olive oil
6 cloves of garlic
2 tablespoons of cocoa
1-2 ounces of chocolate
1 can (14.5 oz.) of chicken broth
2 ancho peppers – seeds and stem removed
½ teaspoons of coriander
1 teaspoon of chili powder
2 teaspoons of cumin
power
½ teaspoon of salt
Mix together the diced vegetables and garlic, then put in the roasting pan. Lay the duck halves on the vegetables and season with cumin, salt and pepper.
Place 1 inch of water in the roasting pan and keep water at that level during baking. Bake at 350 degrees; depending on the size of the bird, most roasting takes about 15 -20 minutes per pound but allow extra time to rest after cooking. Take out of the oven when it is at 165 degrees at the thigh joint with a meat thermometer. When the bird is done, let it rest 15 minutes before serving. You can strain the roasting liquid at this time into a sauce pot, skim off any fat, and then bring to
a simmer. Thicken the sauce with cornstarch and water then season to taste.
Mole Sauce
Sweat the onions and garlic cloves in the olive oil until soft. Next add the ancho,
chicken broth, and cocoa powder, then simmer 15 minutes until everything is very
soft.
Now add the rest of the seasoning and chocolate then puree in a blender or food processor.