Laal Duck Mole Recipe
The distinct flavour of duck and its fat would go really well with a robust and flavourful 'laal masala' from Rajasthan, complemented by the spicy chocolate sauce from Mexico, 'Mole'. It's a treat for the senses!
- Total Cook Time2 hrs 10 mins
- Prep Time 10 mins
- Cook Time2 hrs
- Recipe Servings4
Ingredients of Laal Duck Mole
- One whole duck cleaned and cut into half vertically
- For laal masala -
- 10 nos or 20 gms: Rajasthani small red chillies
- 5 - 7 gms whole cumin whole
- 10 grams coriander whole
- 15 ml mustard oil
- 2 onions (medium size)
- 10 cloves garlic
- 2 black cardamoms
- 5 green cardamoms
- 10 nos black pepper corns
- 8 whole cloves
- 1 3-inch stick cinnamon
- 2 bay leaves
- 1 gm or 3-4 broken pieces mace
- 3 gms kachri powder
- Salt - to taste
- For the modified Mole sauce-
- 50 gms compound chocolate
- 5 - 10 ml olive oil
- 1/2 small size onion
- 10 gm celery
- 2 gm dry red chilli flakes
- A pinch of crushed black pepper powder
- 5 gms coriander powder
- 3 gms jeera powder
- 1 gm red chilli powder
- 1 gm garam masala powder
- 1 small tomato- 1 small (de-skinned and de-seeded)
- 20 ml tomato juice
- Salt - to taste (taste before adding)
- 1 stalk spring onion (both white and green portion)
How to Make Laal Duck MoleHideShow Media
For the laal masala:
Dry roast the chillies. Add cumin and coriander seeds and grind together.
In a pan, take mustard oil and sautee chopped onion, garlic and onions and brown. Add all masalas and the cumin-coriander mixture.
Saute till the masala oozes oil. Grind once cooled into a fine paste.
For the duck:
Marinade the duck and rest for at least couple of hours.
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:
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.
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.
Quickly add blanched tomatoes and saute till tender and give out oil.
Add fresh tomato juice and simmer for a minute or two and add a tiny pinch of salt.
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)
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.