Pato Confitado con Mole Poblano Oscuro, Tamal de Elote Dulce y Néctar de Chabacano Ahumado

Prepare the Duck Confit: Pat duck legs completely dry. Season generously with coarse sea salt and black pepper. Place in a non-reactive dish with thyme and smashed garlic. Cover and refrigerate for at least 12 hours, or up to 24 hours.

Rinse duck legs thoroughly under cold water to remove excess salt and pat dry again. In a deep, oven-safe pot or Dutch oven, melt the duck fat over low heat. Submerge the duck legs in the melted fat. Ensure they are fully covered. If not, add more duck fat.

Transfer the pot to a preheated oven at 275°F (135°C) and confit for 2.5 to 3 hours, or until the duck is fork-tender and the meat pulls easily from the bone. Carefully remove the duck legs from the fat and set aside. Strain the duck fat and reserve for future use.

Begin the Mole Poblano Oscuro: Toast dried chiles in a dry pan over medium heat for 30-60 seconds per side until fragrant, being careful not to burn them. Place toasted chiles in a bowl, cover with hot water, and soak for 20-30 minutes until softened.

While chiles soak, in a separate dry pan, toast almonds, pecans, and sesame seeds separately until golden and fragrant. Set aside. Fry the plantain slices and corn tortilla in a little oil until crisp. Set aside.

Drain the softened chiles, reserving some soaking liquid. In a blender, combine the drained chiles, roasted tomatillos, roasted Roma tomatoes, roasted onion, roasted garlic, toasted nuts, sesame seeds, raisins, fried plantain, fried tortilla, cinnamon stick, cloves, anise seeds, Mexican oregano, and dried thyme. Add 1 cup of chicken broth and blend until very smooth, adding more broth or reserved chile soaking liquid as needed to achieve a thick, pourable paste.

Heat lard or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the mole paste into the hot fat (it will splatter). Cook, stirring constantly, for 20-30 minutes, allowing the mole to darken and deepen in flavor. This step is crucial for developing the mole's complexity.

Gradually stir in the remaining 3 cups of chicken broth. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for at least 30-45 minutes, stirring occasionally, to allow flavors to meld. If the mole becomes too thick, add more broth. Stir in the chopped Mexican chocolate until fully melted and incorporated. Season with salt and sugar to taste. The mole should be rich, balanced, and slightly sweet with a hint of spice.

Prepare the Sweet Corn Tamales: Soak corn husks in hot water for at least 30 minutes until pliable. In a food processor, blend fresh corn kernels until a coarse puree forms. In a large bowl, cream together softened butter and sugar until light and fluffy.

In a separate bowl, whisk together masa harina, baking powder, and salt. Add the corn puree to the creamed butter mixture, then gradually add the masa mixture, mixing until a soft, uniform dough forms. The dough should be light and fluffy. If too dry, add a tablespoon of milk or water.

Drain corn husks and pat dry. Spread about 2-3 tablespoons of tamale dough onto the wider end of a corn husk. Fold one long side of the husk over the filling, then the other. Fold up the narrow bottom end. Repeat with remaining dough and husks.

Arrange tamales upright in a steamer basket, ensuring they are not too tightly packed. Steam over simmering water for 45-60 minutes, or until the tamale dough pulls away easily from the husk. Keep warm.

Prepare the Smoked Apricot Nectar: In a small saucepan, combine dried apricots, water, and sugar. Bring to a simmer and cook for 10-15 minutes until apricots are very soft. Remove from heat and let cool slightly.

Transfer the apricot mixture to a blender and blend until completely smooth. Pass the puree through a fine-mesh sieve into a clean bowl, pressing to extract all liquid. Stir in fresh lime juice and liquid smoke (if using). The nectar should be thick but pourable. Adjust sweetness or tartness if needed.

To Serve: Reheat the confit duck legs in a pan, skin-side down, until the skin is crispy and golden. Spoon a generous amount of warm mole onto the center of each plate. Place a crispy duck leg confit on top of the mole. Serve with a freshly steamed sweet corn tamale on the side. Drizzle the smoked apricot nectar artfully around the plate. Garnish with a sprinkle of toasted sesame seeds and fresh cilantro sprigs. Serve immediately.