Roasted Duck Ancho Enchiladas

1998 Appetizer Winner MLF Recipe Contest, Chef Alma Thomas

Serving Size {6 Servings}

Ingredients


Enchilada Filling:


1 - 3 1/2 to 4 lb Maple Leaf Farms Whole Duck


As Needed Salt, Black Pepper


3 Tablespoons Garlic, pureed


1 Small Onion, chopped


1 Celery Stalk, chopped


2 Tablespoons Vegetable Oil


1 Medium Onion, diced


As Needed Salt, Black Pepper


Ancho Salsa:


5 Ancho Chilies


As Needed Hot Water


2 Small Tomatoes


1 Small Onion, quartered


4 Tablespoons Roasted Garlic


1/4 Cup Reserved Duck Drippings


1 1/2 Teaspoon Salt


Mango Salsa:


2 Mangoes, small dice


1/8 Cup Minced Red Bell Pepper


1/8 Cup Thinly Sliced Red Onion


1 Tablespoon Chopped Cilantro


Garnishes:


1/2 Cup Queso Fresco, crumbled


6 Habanero Chilies


To Serve:


6 Corn Tortillas

Directions

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Enchilada Filling:


1. Season duck inside and out with salt, pepper and garlic. Stuff cavity with onion and celery. Brown duck in hot oil. Place in roasting pan; cover tightly. Cook in 400°F oven for 45-60 minutes or until tender. Remove from oven; reserve 1/4 cup of drippings. When duck is cool, shred meat.


2. Caramelize onions; mix with shredded duck. Season with salt and pepper.


Ancho Salsa:


3. Roast chilies. Soak in water about 30 minutes; drain and remove seeds. Char tomatoes and onion. Puree chilies, tomatoes and onion with remaining ingredients.


Mango Salsa:


4. Immediately before serving, combine ingredients.


To Serve:


5. Assemble enchiladas one at a time. Dip tortilla in ancho salsa; deep-fry 30 seconds or until soft and bright red. Top with filling; fold. Slice in half. Place two enchilada halves and mango salsa on plate. Serve remaining ancho salsa around enchilada. Garnish with queso fresco and habanero.


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