Chef Terrell Manning, private chef and author of The Love Languages of Food, shares his recipe for the Chef’s Secret Mole Negro (Duck Version). Char & Fry: Caramelize the vegetables, then fry the bread, tortillas, plantain, raisins, and nuts in duck fat to build rich sweetness and create a natural thickening base. Fry the ComponentsUsing duck fat, lightly fry:tortillasbreadplantainraisinsalmondspeanutspepitasCook each until lightly golden. BlendCombine in a high-powered blender:soaked chilesroasted vegetablesfried componentstoasted spicesChef’s Secret Seasoninghalf of the duck stockBlend until completely smooth. Cook the MoleHeat 2 tablespoons duck fat in a heavy rondeau or Dutch oven.