Preheat oven to 350°F (175°C). Gently remove Duck Confit from the fat and shred the meat, discarding the skin and bones.
To make the Mole Negro, combine Mole Negro Paste and Chicken Stock in a saucepan. Bring to a simmer and cook for 15 minutes, stirring occasionally. Stir in Mexican Chocolate and mashed Plantain until melted and smooth.
In a bowl, combine shredded Duck Confit, Queso Oaxaca, and Epazote.
Warm Blue Corn Tortillas slightly to make them pliable. Fill each tortilla with about 1/3 cup of the Duck Confit Filling and roll up tightly.
Pour the Mole Negro Sauce into the bottom of a baking dish. Place the enchiladas seam-side down in the dish.
Bake for 15-20 minutes, or until heated through and bubbly.
Garnish with Mexican Crema and Toasted Sesame Seeds before serving.
