San Angel Duck in Negro Sauce, 2 Ways

Duck Breast:

Preheat the oven to 400°. Prepare the duck breasts by making a series of close shallow cuts through the skin of the duck. Try not to cut the meat, just the skin and fat. Turn the breast 90° and repeat.

Heat a sturdy ovenproof pan over medium heat. Season the duck breasts with salt and pepper. Place the duck in the pan and let the duck render out the fat. This will take almost 10 minutes, start checking after five minutes. The skin should be a dark brown and crispy. If necessary pour off the fat as it accumulates. When the fat is rendered, put the pan with the duck into the oven, leaving it skin side down. Remove after four minutes for medium rare duck. Turn the duck over and remove from the pan after 30 seconds. Let the duck rest for five minutes.

Prepare the San Angel Black Mole as described on the jar. Slice the duck and serve with the San Angel Black Mole.

Duck Legs and Thighs:
Preheat the oven to 300°. Season the duck with salt and pepper. Heat a sturdy pan over medium heat. Place the duck in the pan skin side down. If necessary pour off the fat as it accumulates. When the duck is browned all over, remove and place in an ovenproof dish that will hold all the pieces in one layer. Drain off all the fat from the pan and add a jar of San Angel Black Mole and an equal amount of chicken broth.

Heat of high heat until it starts to bubble. Pour over the duck pieces until they are half covered. Cover with parchment paper or foil and place in the oven. Every half hour or so, baste the pieces with the mole. The duck should be fork tender after 2 hours.

When the duck is tender, remove and let cool down in the sauce. Try to skim off any fat. When ready to eat, reheat the duck in the sauce.