Roasted Duck Ancho Enchiladas

1998 Appetizer Winner MLF Recipe Contest, Chef Alma Thomas

Serving Size {6 Servings}


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


1/2 Cup Queso Fresco, crumbled

6 Habanero Chilies

To Serve:

6 Corn Tortillas


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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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