Duck with mole sauce and Peking-syle pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 dried ancho chillies
- 2 cloves garlic, unpeeled
- 1 tomatillo or or tomato
- 1 small onion, halved
- 25g butter
- 1 whole clove
- 1 allspice berries
- ¼ tsp coriander seeds
- 1 cinnamon stick
- 3 whole almonds
- 2 tbsp raisins
- 1 square dark chocolate
- ½ slice bread, toasted and chopped
- 2 duck breasts
- 10 Chinese pancakes, to serve
- shredded cucumber, to serve
Method
- STEP 1
Toast the chillies in a dry frying pan, then soak them in boiling water for 30 minutes. Put the chillies and 125ml of the soaking water in a blender and whizz to a purée.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6 and roast the garlic, tomatillo and onion until they’re heavily charred around the edges (about 20 minutes). Peel the garlic, tip the lot into a food processor and whizz to a purée. Melt the butter in a small pan and add the clove, allspice, coriander, cinnamon and almonds and cook for 2 minutes. Season well, then add the veg purée and chilli purée, raisins, chocolate and toasted bread, and simmer for 15 minutes until the mixture is thick. Fish out the cinnamon stick (and clove if you can find it) and blend until you have a smooth sauce.
- STEP 3
Put the duck skin-side down in a cold ovenproof frying pan and turn on the heat. Fry the duck until the skin is very brown and crisp and lots of the fat has drained out, then tip the fat out of the pan. Turn the duck over and brown the underside, then transfer the pan (or move the duck to a roasting tin) to the oven and cook for 8 minutes. Wrap the pancakes in foil and warm them through at the same time.
- STEP 4
Thinly slice the duck and arrange it on a hot plate and serve with the mole, pancakes and cucumber.
