Serves 4 


For the wild rice: 

1 cup wild rice

Sea salt

Olive oil 

For the cabbage:

¼ cups unsalted butter

½ medium white onion, finely chopped

2 cups cabbage, sliced thin 

2 carrots, julienned 

5 cloves garlic, finely chopped 

1 tablespoon Oaxacan oregano or marjoram 

¼ cup parsley leaves, finely chopped

Sea salt, to taste

Freshly ground black pepper, to taste 

For the duck:

4 duck breasts

Sea salt, to taste

Freshly ground black pepper

Olive oil

For the Mole Negro:

1 jar ¡Ya Oaxaca! Mole Negro


For the wild rice: 

Rinse the rice in a fine-mesh strainer under cold running water. 

Add rice and 6 cups of water to a medium-sized saucepan and bring to a boil. Lower heat to low and cover. Let simmer for 45 minutes, stirring occasionally. Drain the excess liquid and return to the pot. Stir in the sea salt and olive oil.  If you have the time, place a tea towel over the pot, cover, and let it rest for 10 minutes (this absorbs any excess moisture). Fluff with a fork and keep warm. 

For the cabbage:

In a large frying pan, heat the butter until it sizzles.  Add the onion and cook until soft. Add the cabbage and cook for 5 minutes. Add the carrots, stirring. Cover the pan and let it cook 5 minutes or until the vegetables are getting soft. Add the garlic, and season with Oaxacan oregano or marjoram and parsley leaves. Add the sea salt and black pepper, to taste.  Keep warm. 

For the duck:

Preheat the oven to 400° F. 

Score the duck breasts from side to side on an angle making triangles on the skin side only. . 

Heat a frying pan that you can put in a hot oven on medium to low heat. Add a little olive oil and place the duck breasts, skin side down and not touching each other to the pan. Cook the breasts to render the fat out as much as possible. This may take about 5 -10 minutes, so be patient. 

Place the frying pan into the preheated oven and let it cook for 10 minutes.  Remove from the oven and place each breast, turning them over to have the skin side up on a cutting board to rest, for about 8 minutes. Then slice it on the diagonal or leave it whole. 

For the Mole Negro:

Heat 1 jar ¡Ya Oaxaca! Mole Negro in a sauce pan. Add water, chicken or duck stock if necessary, if it gets too thick. 

For the assembly:

Place some of the cabbage mixture on one third of the plate. Lay the duck breast on top, skin side up. 

Place some wild rice on one side of the duck and then pour the mole negro in the space on the remaining third of the plate. Garnish with some fresh Oaxacan oregano or marjoram or any other green to garnish in the center. 

Buen Provecho! 

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