Smoked Mole Poblano Duck Tacos with Nopalitos Salad

Instructions

1. 1

   Prepare the duck breasts: score the skin and season generously with salt and pepper. Place duck breasts in the smoker at 225°F (107°C) and smoke for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Let rest for 15 minutes, then shred or thinly slice.

   ~135 min
2. 2

   While the duck is smoking, prepare the mole sauce. In a saucepan over medium heat, combine mole paste, chicken broth, and orange juice. Whisk until smooth. Add dark chocolate and stir until melted and incorporated. Simmer gently for 10 minutes, stirring occasionally.

   ~10 min
3. 3

   Combine shredded duck with about half of the mole sauce in a bowl. Mix well to ensure the duck is evenly coated. Set aside.

   ~5 min
4. 4

   Prepare the nopalitos salad. If using fresh nopalitos, boil them in salted water for about 15 minutes, then drain and rinse under cold water. If using pre-cooked, rinse them thoroughly. Chop nopalitos, red onion, tomato, cilantro, and jalapeño. In a medium bowl, toss nopalitos with chopped vegetables, lime juice, and olive oil. Season with salt and pepper.

   ~20 min
5. 5

   Warm the corn tortillas on a dry frying pan or directly over a low flame for about 30 seconds per side, until pliable.

   ~2 min
6. 6

   Assemble the tacos: Spoon the mole-coated duck onto the warm tortillas. Top with a generous portion of nopalitos salad. Drizzle with remaining mole sauce if desired.

   ~3 min