Pato en Mole Negro
Duck in Black Mole Sauce (Keto-Modified)
Yes, with a tweak: request that no plantains or high-sugar fruits be used in the mole sauce. About 12g net carbs per serving, on the higher side for Mexican food, so watch the portion.
What it is
Tender duck cooked until succulent and smothered in a rich, complex Oaxacan Black Mole. This deep, smoky sauce is made from multiple dried chiles, spices, seeds, and a hint of dark chocolate, carefully modified to minimize traditional fruits, plantains, and added sugars. Served as a stew, omitting all rice and tortillas.
Key ingredients
Duck, mulato chiles, ancho chiles, pasilla chiles, chipotle chiles, plantains (minimal/omitted), almonds, peanuts, sesame seeds, cloves, cinnamon, garlic, onion, dark chocolate (high cacao), lard or oil, chicken broth.
How to make it keto
Crucially, request that no plantains or high-sugar fruits be used in the mole sauce. Confirm no additional sugar is added. Ensure no rice, tortillas, or bread are served alongside the dish.
Watch out for
High sugar content in traditional mole recipes (from plantains, fruits, added sugar), various seeds and nuts contribute to total carbs, serving with high-carb sides.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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