Breakfast

Chilaquiles Negros with Crispy Duck Confit, Poached Egg & Charred Tomatillo Oil

Name: Chilaquiles Negros with Crispy Duck Confit, Poached Egg & Charred Tomatillo Oil
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 2 servings
Ingredients: 4 small corn tortillas, hand-cut into triangles; 1 duck leg confit (store-bought or made ahead); 2 mulato chiles, stemmed & seeded; 1 chipotle en adobo; ½ cup roasted almonds; ¼ cup sesame seeds; 1 tbsp Mexican chocolate (70% cacao); 1 garlic clove; ½ tsp cumin seeds, toasted; 2 cups chicken stock; 2 tomatillos, charred; 2 cups neutral oil for confit (or prepared confit); 2 large eggs; Salt, pepper; Cilantro, thinly sliced onion for garnish

Heirloom corn tortillas hand-cut and crisped until they shatter, then folded into a sophisticated mole negro built from charred mulatos, chipotles, and ground almonds. Crispy duck leg confit crowns the nest, its skin crackling against the sauce; a poached egg slips across the top, golden yolk mingling with the dark, complex mole.

2805cal 51gprotein 53gcarbs 272gfat 35min prep 50min cook 2serves

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