This recipe won first place in the 2025 Chiles en Nogada Cooking Competition, hosted by Brooklyn-based non-profit organization Mixteca and sponsored by Del Maguey Single Village Mezcal.
Recipe by Chef Damian Escalante, Sous-Chef of Dolores in Brooklyn
Makes 6 servings
The Duck Filling:
1 whole duck, cut into pieces (skin and excess fat removed)
2 c. duck fat
2 c. pork fat
1 onion, quartered
1 head of garlic, halved crosswise
2 bay leaves
4 sprigs of thyme
1 onion, finely diced
4 cloves garlic, minced
3 tomatoes, peeled and diced
½ c. raisins, soaked overnight in mezcal
The Fruit and Nut Mixture:
1 apple, peeled and diced
1 peach, peeled and diced
1 pear, peeled and diced
1 ripe plantain, peeled, diced, and fried
¼ c. almonds, candied and chopped
¼ c. walnuts, candied and chopped
¼ c. dried pineapple, diced
¼ c. dried papaya, diced
1 T. mezcal
1 T. ground spice blend (clove, cinnamon, nutmeg, allspice, black pepper)
Pinch of salt
The Chiles:
6 poblano chiles
6 ancho chiles
2 tablespoons piloncillo (or dark brown sugar)
1 cinnamon stick
2 anise stars
4 cloves
6 black peppercorns
¼ c. mezcal
The Classic Nogada Sauce:
1 c. peeled walnuts (lightly toasted)
1 c. evaporated milk
1 T. condensed milk
50 g goat cheese
50 g cream cheese
Pinch of nutmeg
Splash of sherry or mezcal
The Red Nogada Sauce:
½ portion of classic nogada
3 fried dried chiles (ancho or guajillo)
Splash of red wine vinegar
The Green Nogada Sauce:
2 roasted poblano chiles, peeled and cleaned
50 g cream cheese
1 handful cilantro
1 handful parsley
2 hoja santa leaves
For Garnish:
Pomegranate seeds, marinated in mezcal
Chopped parsley
Crushed walnuts
Edible flowers
Preparation
1. Confit the Duck. Place duck pieces in a deep pot with the duck and pork fat, onion, garlic, bay leaf, and thyme. Simmer gently for about 2 hours, or until the meat is tender and separates easily from the bone. Shred the meat and discard bones.
In a pan, sauté the diced onion and garlic until translucent. Add tomatoes and cook to form a sofrito. Mix the sofrito into the duck meat along with the mezcal-soaked raisins. Set aside.
2. Prepare the Fruit and Nut Mixture. Dice all the fresh and dried fruits into small cubes. Fry the plantain until golden and allow to cool. Mix fruits, nuts, and mezcal together in a bowl. Add the spice blend and salt, combining well.
3. Prepare the Chiles.
The Poblanos: Roast over direct flame until the skin is charred. Peel, make a side slit, and remove seeds.
The Anchos: Bring water to a simmer with piloncillo, cinnamon, anise, peppercorns, cloves, and mezcal to create a spiced infusion. Soak the chiles in hot (not boiling) liquid for 5 minutes, or until soft and glossy.Alternatively, soak overnight for deeper flavor. Cut along one side, keeping the tip intact, and remove seeds under running water.
4. Prepare the Sauces. Blend all ingredients for each sauce until smooth and creamy. Adjust consistency with milk or cream as desired. Keep sauces at room temperature.
5. Assemble. Fill each poblano chile with the duck confit mixture. Add a layer of the fruit and nut mixture on top. Carefully insert the stuffed poblano inside an ancho chile-like a sleeve. Optionally, coat the tip with a light egg white batter and fry briefly for a delicate crust. Heat the filled chiles in a 250°F (120°C) oven for 10 minutes.
6. Plating. On a flat plate, pour three concentric circles of sauce — red, green, and white. Place the chile in the center. Garnish with mezcal-marinated pomegranate seeds, parsley, crushed walnuts, and edible flowers.