Pato Confitado con Mole de Chabacano y Chile Ancho: Pierna de Pato Braseada en Néctar Frutal y Especias, Acompañado de Petites Tortillas de Maíz Azul

Prepare the Duck Confit: Pat duck legs dry. Season generously with kosher salt and cracked black peppercorns. Place in a non-reactive dish with bay leaves and thyme sprigs. Cover and refrigerate overnight (or at least 8 hours).

Preheat oven to 150°C (300°F). Rinse excess salt off duck legs and pat very dry. In a Dutch oven or heavy-bottomed pot, melt the duck fat over low heat. Submerge the duck legs completely in the melted fat. Bring to a gentle simmer, then transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the duck is fork-tender and the meat pulls away easily from the bone.

Carefully remove duck legs from fat and set aside. Strain the duck fat and reserve for future use. When ready to serve, crisp the duck skin: either pan-sear skin-side down in a hot skillet until golden and crispy, or place under a broiler for 5-7 minutes, watching carefully.

Prepare the Mole de Chabacano y Chile Ancho: Toast the ancho and guajillo chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Rehydrate by soaking in hot water for 20 minutes until softened. Drain, reserving 1/2 cup of the soaking liquid.

In the same dry skillet, toast almonds, pumpkin seeds, and sesame seeds separately until fragrant. Set aside. Toast cinnamon stick, cloves, star anise, cumin seeds, and black peppercorns until aromatic.

In a separate pan with 2 tablespoons of lard or vegetable oil, sauté chopped onion and garlic until softened. Add roasted Roma tomatoes and dried apricots, cooking for 5 minutes.

Combine all toasted chiles, toasted nuts and seeds, spices, sautéed aromatics, Mexican chocolate, and piloncillo in a blender. Add 1 cup of duck or chicken broth and the reserved chile soaking liquid. Blend until very smooth, adding more broth or orange juice if needed to achieve a thick, pourable consistency.

Strain the mole through a fine-mesh sieve into a clean saucepan to ensure a silky texture. Simmer over low heat for 30-45 minutes, stirring frequently, until the mole has thickened and flavors have melded. Adjust seasoning with salt and a touch more piloncillo or orange juice if desired.

Prepare the Petites Tortillas de Maíz Azul: In a large bowl, combine blue corn masa harina and salt. Gradually add warm water, mixing with your hands until a soft, pliable dough forms. Knead for 2-3 minutes. If the dough feels dry, add more water a tablespoon at a time. Cover with a damp cloth and let rest for 15 minutes.

Divide the masa dough into small, golf-ball sized pieces (about 15-20g each). Using a tortilla press lined with plastic, press each piece into a thin, small tortilla (about 3-4 inches in diameter).

Heat a comal or cast-iron skillet over medium-high heat. Cook each tortilla for about 1-2 minutes per side, until lightly browned and puffed. Stack them in a warm towel to keep them soft.

To Serve: Place a generous dollop of the Mole de Chabacano y Chile Ancho on a plate. Arrange a crispy duck confit leg over the mole. Garnish with toasted sesame seeds and fresh cilantro. Serve immediately with the warm petites tortillas de maíz azul on the side, allowing guests to build their own elegant bites.