Eclipse de Pato y Mole Negro: Confit de Pato Crujiente con Mole Oaxaqueño Ancestral, Tamal de Maíz Azul y Reducción Ahumada de Higo y Mezcal

Prepare the Duck Confit (Day before or several hours ahead): Pat duck legs dry. Mix 3 tbsp coarse sea salt, 1 tbsp crushed black peppercorns, 2 sprigs fresh thyme, and 2 bay leaves. Rub mixture generously over duck legs. Place in a non-reactive dish, cover, and refrigerate for 12-24 hours.

Preheat oven to 300°F (150°C). Rinse duck legs thoroughly under cold water to remove excess salt and spices, then pat completely dry with paper towels.

Arrange duck legs snugly in a deep, oven-safe dish. Melt 4 cups duck fat and pour over the duck legs until fully submerged. Bake for 2.5 to 3 hours, or until the duck is fork-tender but still holding its shape. Remove from oven, let cool slightly, then carefully remove duck legs from fat. Strain the fat and reserve for later use.

Prepare the Mole Negro Oaxaqueño: Heat a dry comal or skillet over medium heat. Toast 4 ancho, 4 mulato, 4 pasilla, and 2 chipotle meco chiles for 30-60 seconds per side until fragrant but not burnt. Immediately transfer to a bowl, cover with hot water, and soak for 20-30 minutes until softened. Drain, reserving some soaking liquid.

In the same skillet, dry roast 4 unpeeled garlic cloves and 1/2 medium white onion until charred in spots. Peel garlic. In a separate dry pan, toast 1/4 cup almonds, 1/4 cup pumpkin seeds, 2 tbsp sesame seeds, 1/4 tsp whole cloves, 1/2 tsp black peppercorns, 1/2 tsp cumin seeds, 1/4 tsp anise seeds, and 1 small Mexican cinnamon stick until fragrant. Be careful not to burn the sesame seeds.

Heat 2 tbsp reserved duck fat (or lard) in a large pot. Fry 2 roughly chopped Roma tomatoes, 1/2 sliced ripe plantain, and 1 torn slice stale bread until lightly browned. Add the roasted garlic and onion.

In a high-speed blender, combine the softened chiles (with a little reserved soaking liquid if needed), all toasted nuts and spices, fried aromatics (tomato, plantain, onion, garlic), 2 tbsp raisins, and 1 tbsp Mexican oregano. Add 1 cup of chicken broth. Blend until very smooth, adding more chicken broth or chile soaking liquid as needed to achieve a thick, pourable paste. Strain the paste through a fine-mesh sieve into a bowl, pressing firmly to extract all liquid and discard solids. This step is crucial for a smooth mole.

Heat 2 tbsp fresh duck fat (or lard) in a large, heavy-bottomed pot or Dutch oven over medium heat. Pour in the strained mole paste. Cook, stirring constantly, for 10-15 minutes, until the mole darkens, thickens, and the fat separates slightly (this is known as "sazonar" and develops deep flavor).

Gradually stir in the remaining 1/2 cup chicken broth (or more, to reach desired consistency). Add 2 oz chopped Mexican chocolate and 1 tbsp grated piloncillo. Simmer gently for at least 30-45 minutes, stirring occasionally, allowing the flavors to meld and the mole to thicken. Season with salt to taste. The mole should be rich, complex, and velvety.

Prepare the Blue Corn Tamales: In a large bowl, combine 2 cups blue corn masa harina, 1 tsp baking powder, and 1/2 tsp salt.

In a separate bowl, whisk together 1.5 cups warm chicken broth and 1/2 cup melted rendered duck fat. Gradually add the liquid mixture to the masa harina, mixing with your hands or a stand mixer until a soft, fluffy dough forms. The dough should be light and airy, resembling soft cookie dough. Test a small piece by dropping it into a glass of cold water; it should float.

Drain the soaked corn husks. Lay a husk flat, spread about 2-3 tablespoons of masa dough thinly over the wider end, leaving a border. Fold the sides of the husk over the masa, then fold the narrow end up to create a packet. Repeat with remaining masa and husks.

Arrange tamales upright in a steamer basket. Steam for 60-75 minutes, or until the masa easily separates from the husk. Keep warm.

Prepare the Smoked Fig and Mezcal Reduction: In a small saucepan, combine 1 cup quartered figs, 1/4 cup mezcal, 1/4 cup balsamic vinegar, 2 tbsp honey (or piloncillo syrup), and 1 small sprig fresh rosemary (if using).

Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the liquid reduces to a syrupy glaze. Mash some of the figs with a fork to thicken slightly. Add a pinch of smoked paprika if desired. Season with salt to taste.

Crisp the Duck & Assemble: Preheat oven to 400°F (200°C) or use a hot skillet. Place the confit duck legs skin-side up on a baking sheet. Roast for 10-15 minutes, or pan-sear skin-side down until the skin is beautifully golden brown and crisp.

To serve, spoon a generous pool of the warm mole negro onto each plate. Place a crisp duck confit leg on top. Unwrap a blue corn tamal and place it alongside. Drizzle the smoked fig and mezcal reduction artfully over the duck and plate. Garnish with a sprinkle of toasted sesame seeds or a fresh herb sprig if desired.