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 mole sauce in the center of a 5” x 5” puff pastry square. Top with a golf ball-sized portion of the duck mixture. Edges of the puff pastry should remain clean and able to puff while center will remain unpuffed from the weight of the filling. Bake at 350° until pastry edges are golden brown. The duck should be sitting in the center of the little bowl made by the pastry edges rising. Top with micro cilantro and huitlacoche vinaigrette.