Entree: Mexico – Tabasco (Gulf Coast Mexico) – Pato en Chilmole

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 35 min

Total 2 hrs 30 min

Ingredients

- 1 whole duck, about 4–5 lb (1.8–2.3 kg), cut into 6 pieces (breast halves and leg/thigh pieces)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or rendered duck fat
- 1 large white onion, halved (about 8 oz / 225 g)
- 6 garlic cloves
- 4 medium roma tomatoes (or plum tomatoes) (about 14 oz / 400 g)
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 4 dried chile de arbol (or 2 chipotle if unavailable), stems removed
- 1 tsp (2 g) whole cumin seeds
- 1/2 tsp (1 g) whole black peppercorns
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 bay leaf
- 1 tsp (2 g) dried Mexican oregano
- 1 tbsp (15 ml) vegetable oil (for sauce)
- 2 cups (480 ml) low-sodium chicken broth or duck broth
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- 1 tbsp (12 g) dark brown sugar or piloncillo grated
- Juice of 1 orange (about 2–3 tbsp / 30–45 ml) or 1 tbsp (15 ml) orange juice concentrate
- 1/4 cup (15 g) chopped fresh cilantro for finishing
- Lime wedges for serving

For the cilantro rice
- 2 tbsp (30 ml) vegetable oil or butter
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- 2 cups (380 g) long-grain white rice, rinsed until water runs clear
- 4 cups (960 ml) water or low-sodium chicken broth
- 1 tsp (5 g) salt
- 1/2 cup (15 g) chopped fresh cilantro
- 2 scallions, thinly sliced (optional)

For the roasted sweet plantains (platanos maduros)
- 3 ripe plantains (yellow with black spots), peeled and sliced on the diagonal into 1/2-inch (1.2 cm) pieces
- 2 tbsp (30 ml) vegetable oil or butter
- Pinch of salt

Instructions

Short Description:
Pato en Chilmole is duck braised in a deep, smoky chilmole sauce made from charred chilies and toasted spices, served with cilantro rice and roasted sweet plantains to make a complete Gulf Coast main course.

Regional Notes:
This Tabasco version emphasizes charred fresh and dried chilies and toasted whole spices for a pronounced smoky, slightly bitter chilmole typical of the Gulf Coast. Unlike Yucatecan black recados, the Tabasco chilmole relies more on charred chilies (guajillo/ancho/árbol) and a wet braise, and is usually paired with simple rice and sweet plantain that complement the rich duck.

1. Preheat oven to 325°F (160°C). Pat the duck pieces dry and season all over with 2 tsp (10 g) kosher salt and 1 tsp (5 g) black pepper. Score the skin in a crosshatch pattern over fatty areas without cutting into the meat.
2. In a large Dutch oven or heavy ovenproof pot, heat 2 tbsp (30 ml) vegetable oil or rendered duck fat over medium-high heat. Sear duck pieces skin-side down until deeply browned and fat renders, about 6–8 minutes; turn and brown the other side 3–4 minutes. Transfer duck to a plate and reserve fat in the pot.
3. While duck sears, char the fresh onion halves, garlic cloves (unpeeled), and roma tomatoes under a broiler or on a hot comal/grill until blackened on all sides, about 8–10 minutes. When cool enough, peel garlic.
4. Toast the dried chilies briefly in a dry skillet over medium heat until fragrant, about 20–30 seconds per side — be careful not to burn. Remove stems/seeds beforehand. Tear chilies into pieces and place in a bowl; cover with very hot water and soak 20 minutes to soften. Reserve soaking liquid.
5. In the same dry skillet, toast cumin seeds, black peppercorns, whole cloves, and cinnamon stick over medium heat until aromatic, about 1–2 minutes. Remove from heat and grind coarsely in a spice grinder or with a mortar and pestle.
6. Peel charred garlic. In a blender, combine charred tomatoes, peeled garlic, charred onion (roughly chopped), soaked chilies (drained, reserving 1/2 cup / 120 ml soaking liquid), toasted ground spices, 1 tsp (2 g) dried oregano, 1 bay leaf, 1 tbsp (15 ml) vegetable oil, 1 tbsp (12 g) brown sugar (or piloncillo), orange juice, and 1/2 cup (120 ml) chicken/duck broth. Blend to a smooth, thick sauce, adding up to the reserved chili soaking liquid or additional broth to reach a pourable consistency (about 1 to 1-1/2 cups / 240–360 ml total).
7. Taste the sauce and adjust salt and acidity: add up to 1 tbsp (15 ml) vinegar and more salt if needed. The sauce should be smoky, slightly bitter and balanced with a touch of sweetness.
8. Return 1 tbsp (15 ml) oil to the Dutch oven if needed and sauté 1/2 cup (75 g) finely chopped onion (from the cilantro rice step) until translucent, about 4 minutes. Pour in the blended chilmole sauce and bring to a simmer. Add remaining 1-1/2 to 2 cups (360–480 ml) chicken/duck broth to ensure enough braising liquid to cover about half the duck pieces.
9. Nestle the seared duck pieces into the sauce, skin-side up. Cover pot and place in preheated oven. Braise until duck is tender and nearly falling from the bone, about 1 hour 15 minutes to 1 hour 45 minutes, checking at 1 hour 15 minutes. If sauce reduces too much, add a splash of broth.
10. While the duck braises, prepare the cilantro rice: In a medium saucepan, heat 2 tbsp (30 ml) oil or butter over medium heat. Sauté 1 small finely chopped onion until soft, 3–4 minutes. Add rinsed rice and stir to coat and lightly toast for 1–2 minutes. Add 4 cups (960 ml) water or broth and 1 tsp (5 g) salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes; fluff with fork and stir in 1/2 cup (15 g) chopped cilantro and scallions if using.
11. Roast the sweet plantains: Toss sliced plantains with 2 tbsp (30 ml) oil or melted butter and a pinch of salt. Arrange on a baking sheet and roast in the oven at 400°F (200°C) for 12–15 minutes, turning once, until caramelized and tender. (You may roast them earlier or use a skillet over medium heat to brown both sides 3–4 minutes each.)
12. When duck is tender, remove from oven. Transfer duck pieces to a warmed serving platter. If sauce is very thin, reduce on the stovetop over medium heat until slightly thickened, skimming excess fat if desired. Taste and finish with 1/4 cup (15 g) chopped fresh cilantro and a splash more vinegar or juice if brightness is needed.
13. Serve duck pieces spooned with generous chilmole sauce alongside cilantro rice and roasted sweet plantains. Garnish with lime wedges and additional cilantro. Offer warmed corn tortillas if desired.