Slow-Roasted Duck Carnitas with Blackberry-Ancho Mole

\n\n## Instructions\n\n####

1. The "Duck" Confit\nPreheat your oven to 135°C (275°F). Place the king oyster mushrooms in a heavy-bottomed Dutch oven. Season generously with sea salt (or smoked salt). Add the cinnamon, star anise, and orange halves. Pour over the vegetable oil until the mushrooms are completely submerged. Cover and cook for 2.5 to 3 hours, or until the mushrooms are very tender. Remove from the oven and let cool in the oil.\n\n#### 2. The Blackberry Mole\nWhile the mushrooms are roasting, toast the dried chiles in a dry pan until fragrant. Submerge them in boiling water for 15 minutes to rehydrate. In a high-speed blender, combine the hydrated chiles (minus the stems/seeds), blackberries, charred onion, peeled roasted garlic, almonds, and sesame seeds. Blend with a splash of stock until completely smooth.\n\nStrain the mixture through a fine-mesh sieve into a saucepan. Add the remaining stock and the vegan chocolate. Simmer over low heat for 20-30 minutes, stirring occasionally, until the sauce coats the back of a spoon and the flavors have deepened. Season with salt to taste.\n\n#### 3. Crisping the Carnitas\nRemove the king oyster mushrooms from the oil. Shred the mushrooms into large, succulent pieces. Heat a cast-iron skillet over medium-high heat with a tablespoon of the vegetable oil. Add the shredded mushrooms and fry for 4-5 minutes without stirring too much, allowing the bottom to become deeply browned and crispy while the center remains tender.\n\n---\n\n### Serving Suggestions\n\nTo plate this vegan dish, spread a generous spoonful of the Blackberry-Ancho Mole on the base of a warmed plate. Top with a heap of the crispy king oyster mushroom carnitas.\n\nServe alongside warm blue corn tortillas. Garnish with pickled red onions for acidity, radish for crunch, and a dusting of vegan feta cheese."}

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A Masterpiece of Earth and Fruit

This recipe elevates the rustic charm of Mexican street food into a fine-dining experience. By substituting traditional pork with rich, fatty duck legs and pairing it with a complex mole that utilizes the tartness of blackberries, we create a balance of deep earthy spices and vibrant acidity.

Ingredients

For the Duck Confit Carnitas:

• 4 large duck legs (skin-on)
• 500ml rendered duck fat (or enough to cover)
• 1 orange, halved
• 1 cinnamon stick
• 2 star anise
• 1 tbsp sea salt

For the Blackberry-Ancho Mole:

• 3 dried ancho chiles
• 1 dried guajillo chile
• 1.5 cups fresh blackberries
• 1 small white onion, halved and charred
• 3 cloves garlic, unpeeled and roasted
• 1/4 cup toasted almonds
• 1 tbsp sesame seeds
• 50g Mexican chocolate (Ibarra or high-quality dark chocolate)
• 1.5 cups chicken or duck stock

For Serving:

• Heirloom blue corn tortillas
• Pickled red onions
• Radish matchsticks
• Micro-cilantro
• Crumbled queso cotija

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Cooking Instructions

1. The Duck Confit

Preheat your oven to 135°C (275°F). Place the duck legs in a heavy-bottomed Dutch oven. Season generously with sea salt. Add the cinnamon, star anise, and orange halves. Pour over the melted duck fat until the legs are completely submerged. Cover and cook for 3 to 3.5 hours, or until the meat is literally falling off the bone. Remove from the oven and let cool in the fat.

2. The Blackberry Mole

While the duck is roasting, toast the dried chiles in a dry pan until fragrant. Submerge them in boiling water for 15 minutes to rehydrate. In a high-speed blender, combine the hydrated chiles (minus the stems/seeds), blackberries, charred onion, peeled roasted garlic, almonds, and sesame seeds. Blend with a splash of stock until completely smooth.

Strain the mixture through a fine-mesh sieve into a saucepan. Add the remaining stock and the Mexican chocolate. Simmer over low heat for 20-30 minutes, stirring occasionally, until the sauce coats the back of a spoon and the flavors have deepened. Season with salt to taste.

3. Crisping the Carnitas

Remove the duck legs from the fat. Shred the meat into large, succulent chunks, discarding the bones. Heat a cast-iron skillet over medium-high heat with a tablespoon of the duck fat. Add the shredded duck and fry for 4-5 minutes without stirring too much, allowing the bottom to become deeply browned and crispy while the center remains tender.

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Serving Suggestions

To plate this premium dish, spread a generous spoonful of the Blackberry-Ancho Mole on the base of a warmed plate. Top with a heap of the crispy duck carnitas.

Serve alongside warm blue corn tortillas. Garnish the duck with pickled red onions for acidity, radish for crunch, and a dusting of queso cotija.

Chef's Tip: Pair this dish with a smoky Mezcal Negroni or a bold Oaxacan Red Ale to complement the richness of the duck and the complexity of the mole.