Duckadillas with Cranberry-Jalapeno Sauce
The tangy, spicy sauce makes these Duckadillas suited for anytime of year -- even around the holidays.
created by Diane Nemitz
Ingredients
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1- 7.5 oz. Maple Leaf Farms Boneless Duck Breast
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Spice Rub
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1 Tbsp. Ground Chilies
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1 Tbsp. Ground Cumin
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1 tsp. Salt
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1/2 tsp. Pepper
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1 tsp. Paprika
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1 tsp. Garlic Powder
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1 tsp. Mustard Seeds, roasted, crushed
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1 tsp. Cumin Seeds, toasted, crushed
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1 Shallot, minced
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2 Jalapeno Peppers, seeded & minced
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1/2 cup Oil-Packed Sun-dried Tomatoes, diced
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1 cup Dried Cranberries
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1 cup Dried Cranberries
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8 Extra Large Flour Tortillas (plain)
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1 Avocado, cut in 16 slices
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1 Avocado, cut in 16 slices
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1 cup Shredded Pepper Jack Cheese
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1 cup Shredded Queso Blanco
Directions
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1
Remove skin from duck and cut breast in half.
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2
Combine all spice rub ingredients.
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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.
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4
Heat large cast iron skillet or grill pan over medium high heat until very hot.
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5
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.
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6
Remove duck to plate and let stand for 5 minutes. Keep grill pan hot.
Cranberry-Jalapeno Sauce
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1
Start by soaking dried cranberries in red wine until the cranberries are plump.
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2
Add mustard seeds, cumin, shallot, jalapenos, and sun-dried tomatoes to plumped cranberries. Mix well.
Assembly
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1
Thinly slice duck, divide into 8 portions and place on one side of each tortilla.
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2
Top with cranberry-jalapeno relish, then avocado, then cheese.
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3
Fold tortillas in half and grill, turning once on hot grill, until cheese is melted. (Add more fat to grill if necessary.)
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4
Serve as 2 main course portions for 4 people or cut into wedges for appetizers for 8.
