Duck with Mole Verde - Rick Bayless
Duck legs in Mole Verde sauce—rich flavor, tender duck, and a vibrant tomatillo mole. Perfect for special occasions.
Ingredients
- 2 tablespoons olive oil
- 2 duck legs
- 1 1/2 cups chicken broth, divided use
- 1 jar Frontera roasted tomatillo salsa
- 1/2 cup hulled pumpkin (pepita) seeds , roasted and salted
- 5-6 leaves epazote
- Salt
- A few sprigs baby arugula for garnish
- 12 warm corn tortillas
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