Duck with Mole Poblano | James Beard Foundation

Ingredients

• 8 to 10 sprigs thyme
• 8 duck legs, cleaned
• Salt and pepper to taste
• 4 cups duck fat, melted
• 4 dried ancho pepper
• 4 dried mulato peppers
• 2 dried pasilla peppers
• 1/8 teaspoon black peppercorns
• 1 allspice berry
• 1 whole clove
• 1 lobe star anise
• 2 tablespoons and 2 teaspoons sesame seeds
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon dried Mexican oregano
• 1/8 teaspoon dried thyme
• 2 large tomatillos
• 1 large tomato
• 1/2 cup vegetable oil, divided
• Two 1-inch slices baguette (optional)
• 2 tablespoons and 2 teaspoons raisins
• 1/2 plantain ripe plantain, sliced
• 1/2 onion white onion, diced
• 2 garlic cloves, peeled
• 2 tablespoons and 2 teaspoons pumpkin seeds
• 2 tablespoons and 2 teaspoons sliced almonds
• 1/3 bar Mexican chocolate, chopped (such as Abuelita)
• 4 cups chicken stock
• Toasted white sesame seeds
• Steamed rice