How to Make Laal Duck Mole
For the laal masala:
1.Dry roast the chillies. Add cumin and coriander seeds and grind together.
2.In a pan, take mustard oil and sautee chopped onion, garlic and onions and brown. Add all masalas and the cumin-coriander mixture.
3.Saute till the masala oozes oil. Grind once cooled into a fine paste.
For the duck:
1.Marinade the duck and rest for at least couple of hours.
2.Braise it in a covered roasting pan on slow heat for 60-75 minutes till the duck fat is rendered and the duck meat is cooked to tenderness.
For the modified Mole sauce:
1.Melt any good quality moulding chocolate on a double boiler and keep it warm so it doesn't harden. In a deep heavy bottom pan the duck fat from the roasting tray and add some olive oil.
2.Add finely chopped onions and celery and saute till light golden in colour. Add chilli flakes, crushed black pepper, dhaniya powder, cumin powder, red chilli powder, garam masala powder on slow heat. Do not allow to burn.
3.Quickly add blanched tomatoes and saute till tender and give out oil.
4.Add fresh tomato juice and simmer for a minute or two and add a tiny pinch of salt.
5.Now add the melted chocolate and bring to a slow simmer. Do not allow it to boil (to avoid the cocoa butter and chocolate compound to separate)
1.Add some Mole sauce on a plate. Slice the duck meat and carefully arrange atop the mole sauce. Ladle a little of the chocolate sauce on the sliced duck meat. Garnish with sliced fresh spring onions and a sprinkle of roasted and crushed Rajasthani chilli.