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 mushrooms. Remove from heat when mushrooms are heated through. Place a tsp. of ...

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