2005 Consumer Duck Recipe Contest Winning Recipe created by Diane Nemitz


Prep Time {35 min}

Cook Time {46 min }

Serving Size {8 servings}


1- 7.5 oz. Maple Leaf Farms Boneless Duck Breast Filet

Spice Rub:
1 Tbsp. Ground Chilies
1 Tbsp. Ground Cumin
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Paprika
1 tsp. Garlic Powder

Cranberry-Jalapeno Sauce:
1 tsp. Mustard Seeds, roasted, crushed
1 tsp. Cumin Seeds, toasted, crushed
1 Shallot, minced
2 Jalapeno Peppers, seeded & minced
1/2 cup Oil-Packed Sun-dried Tomatoes, diced
1 cup Dried Cranberries
1/2 cup Dry Red Wine

8 Extra Large Flour Tortillas (plain)

1 Avocado, cut in 16 slices

1 cup Shredded Pepper Jack Cheese

1 cup Shredded Queso Blanco


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1. Remove skin from duck and cut breast in half.

2. Combine all spice rub ingredients.

3. Render duck skin in heavy skillet over medium heat until most of fat is melted. Blend 2 tablespoons duck fat into spice rub and rub all over both sides of duck. Set aside.

4. Heat large cast iron skillet or grill pan over medium high heat until very hot. Rub with some of the duck fat (use a paper towel). Sear duck breast on both sides, then lower heat slightly and continue to cook for total cooking time of 12-15 minutes, just until duck is no longer pink in center. Remove duck to plate and let stand for 5 minutes. Keep grill pan hot.

5. Make cranberry-jalapeno sauce. Start by soaking dried cranberries in red wine until the cranberries are plump. Add mustard seeds, cumin, shallot, jalapenos, and sun-dried tomatoes to plumped cranberries. Mix well.

6. Thinly slice duck, divide into 8 portions and place on one side of each tortilla. Top with cranberry-jalapeno relish, then avocado, then cheese.

7. Fold tortillas in half and grill, turning once on hot grill, until cheese is melted. (Add more fat to grill if necessary.) Serve as 2 main course portions for 4 people or cut into wedges for appetizers for 8.

Reviews  { write a review }


I make this every Christmas eve and my family loves it. I use dried cherries instead of cranberries and I use manchego cheese instead of the pepper jack so my 10 year old can eat it.


I love this recipe. I make it every Christmas eve! My family devours them up.


This is defintely worth the time to make. The flavors are amazing. I love the relish