Dimitri > wrote:

> Since you are experimenting with taco's and since the original
> Mole Poblano was developed by the nuns to be used with turkey
> I would be tempted to make a mole based sauce the could be
> drizzled onto the tacos - the care here is not to use so much
> that one overpowers the flavor of the duck.

Mole poblano, containing chocolate as a notable flavor, is
a natural match with turkey. Not sure about duck. My instinct
is that one of the red moles (rojo, colorado, coloradito) would
be a better bet. However, I see there are some "duck with
chocolate sauce" recipes out there so maybe it is a match.

There's also the question of how much sauce you want in a taco.
A taco main filling usually has the spices grilled into it
rather than layered on in a sauce, which would drip. That
said I did use a small fraction of red enchilada sauce
the last time I made duck tacos, in addition to dry chili
(and other) seasonings.

With leftover turkey, I usually make a turkey mole burrito,
figuring that a burrito can more reasonably be dripping with
sauce than a taco (although this again is subjective...)


Steve