Mole of Duck in Puff Pastry

Mole of Duck in Puff Pastry

From: Chef Eric Aber, Home Grown Cafe, Newark, DE.  Yield: 6 servings.

1 lb. duck leg meat (or Maple Leaf Farms Pulled Duck Leg Meat or Boneless Duck Leg Confit Meat)
2 shallots, minced
2 cups assorted wild mushrooms
4 oz. traditional mole negro sauce
6 puff pastry squares
as needed for garnish, fresh micro cilantro
as needed, huitlacoche vinaigrette

Saute the duck meat with shallots and wild mushroom

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