Well, I have a report on Verde Mallard Mole. It is excellent.
This morning I got up, made coffee and put 7 filleted mallard breasts in the crock pot at 6:00 a.m. Along with the breasts I used an 8.5 ounce jar of concentrated verde mole sauce, one jar full of chicken stock, and two jars of water. As things warmed up I broke up the chunks of mole and stirred every so often just to get everything mixed. After the first hour I only stirred maybe 2 or 3 times for the last 6 hours. Altogether I cooked it at low heat for 7 hours. Well, it is great. Tender, good flavor. I poured sauce and meat over some Mexican small pasta and some corn. Didn't have any celantro or I would have added that with some sliced tomatoes on the side.
Stopped at the Mexican store for more mole concentrate so I am ready to defrost my next batch of breasts at my convenience.
Next time I might use brown rice or pinto beans under the mole sauce and meat but the pasta I used today was perfect.