Pato in Salsa Borracha
Chef Clementine Flores of Chicago’s Sol de Mexico chose Pato in Salsa Borracha – Pan seared breast of duck, served over a thick and rich, tangy mole sauce. a touch of Casa Dragones is added to the sauce in order to balance the dish’s rich flavors, and to evoke the bouquet of tasting notes within the tequila. As a final touch, the dish is served alongside a plate of red potatoes blended with yellow sweet onions, and homemade chorizo.
