Instructions
- Preheat oven to 375°F (190°C).
- Shred the duck confit, discarding the skin and bones.
- Rehydrate the ancho and guajillo chiles in hot water for 30 minutes. Drain and blend with the onion, garlic, almonds, pumpkin seeds, chocolate, cinnamon, and cloves until smooth. Strain the sauce through a fine-mesh sieve.
- In a large skillet, heat the mole sauce over medium heat. Add the shredded duck confit and simmer for 15 minutes, stirring occasionally.
- In a saucepan, bring the duck stock to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring constantly, for 25-30 minutes, or until the polenta is thick and creamy.
- Stir in the mascarpone cheese, butter, Parmesan cheese, and salt into the polenta.
- Pour the duck confit mixture into a 9x13 inch baking dish.
- Pour the polenta mixture evenly over the duck confit mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
