Roast Duck with Mole Sauce
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Roast Duck with Mole Sauce
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This recipe for Roast Duck seasoned with a Mole Spice Rub is served with a rich Ancho and Apricot Mole Sauce for an impressive main dish.For best flavor, rub the duck with the spices the night before you plan to cook it.
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Ingredients
For the Mole Rub
- 2 Tbsp ancho chili powder or regular chili powder
- 1 Tbsp cinnamon
- 1 Tbsp cocoa powder
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper ground
For the Duck
- 1 (3 lb) duck thawed
- 2 c ancho chili recipe below
- 2 c apricot
- 2 c mole sauce
Instructions
- Mix all rub ingredients together in a small bowl.
- Remove the ducks from their packaging and remove anything inside of the body cavity.
- Rub the skin and inside the body cavity of the duck with the Mole Rub. Truss the duck by wrapping kitchen twine around the wings/neck flap and legs/tail to hold them in place. Place the seasoned and trussed ducks on a platter and refrigerate, covered, overnight.
- One hour before you are ready to cook the ducks, remove them from the refrigerator to let them come to room temperature.
- Preheat the oven to 325F.
- Place the ducks, breast side up, on a roasting rack in a high-sided pan. Roast the ducks for 1 hour. After one hour, flip the ducks so that their back side is facing up. Roast the ducks for an additional 1 hour. After the second hour, turn the ducks again, breast side up. Roast for the final 1 hour.
- The ducks are done when the internal temperature at the thickest part of the breast or thigh is around 165F. Remove the ducks from the oven and let rest for 10 minutes, tented loosely with aluminum foil.
- Brush the ducks with ½ c Ancho and Apricot Mole sauce before serving, if desired, or slice the ducks and serve the mole sauce with the meat.
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