Grilled Duck Breast
with Mole Sauce and Mango Salsa

A chilehead's feast, 
using four different varieties 
as well as two types of bell pepper 
and such surprising ingredients 
as Coca-Cola and crystallized ginger. 
While the ingredient list is long, 
it's more manageable than many mole dishes.


6 duck breasts, trimmed and skin scored

For the mole sauce:
1/2 pound (15-18) dried ancho chiles
2 tablespoons olive oil
1 onion, chopped
2 tablespoons water
1/3 cup walnuts, chopped
1 ripe banana
1/3 cup raisins
1 1/2 ounces crystallized ginger
2/3 cup orange juice
3 tablespoons tequila
1 1/2 tablespoons roasted garlic
1/3 tablespoon ground espresso
1 teaspoon ground cumin
1/3 teaspoon ground coriander
2 teaspoons ground cinnamon
1/3 teaspoon ground cloves
1 teaspoon chipotle chile
3 tablespoons Coca-Cola
2 ounces bittersweet chocolate
Salt to taste

For the salsa:
2 ripe mangoes
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 poblano chile, seeded and diced
1 jalapeño chile, seeded and diced
1 bunch cilantro, leaves only, finely chopped
1/4 cup lime juice
Salt and pepper to taste


1. Toast ancho chiles on a cookie sheet 
in a 450 degrees F oven or in a dry skillet 
or griddle for 2 minutes, until fragrant and pliable. 
Remove stems and seeds and soak chiles overnight 
in water to remove bitterness. 
2. Drain chiles and discard soaking liquid. 
Heat olive oil in a skillet and sauté onion until soft. 
3. Add soaked and drained chiles. Sauté 5 minutes. 
4. Add fresh water to cover and simmer 30 minutes. 
5. Lift chiles and onion out of pan with a 
slotted spoon and transfer them to a 
food processor or blender.
Purée, adding a little cooking 
liquid if necessary. 
6. Add walnuts, banana, raisins, ginger, 
orange juice, and tequila. 
Purée until smooth. 
7. Add garlic, espresso, cumin, coriander, 
cinnamon, cloves, and chipotle. 
Purée again. 
8. Transfer mixture to a saucepan 
and simmer 30 minutes. 
9. Remove from heat and stir in Coca-Cola and chocolate. 
Season with salt to taste. 
10. While sauce simmers, prepare salsa: 
Cut mango flesh from pits.
Remove the skin and cut flesh into small cubes. 
11. Add bell peppers, chile, and cilantro and mix well. 
Add lime juice and season to taste with salt and pepper. 
12. Grill or broil duck breasts until medium rare. 
Slice crosswise and set aside. 
13. Place some mole on each plate 
and fan a duck breast across it. 
14. Top with mango salsa.