Duckadillas with Cranberry-Jalapeno Sauce

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

  • 1

    1- 7.5 oz. Maple Leaf Farms Boneless Duck Breast

  • 2

    Spice Rub

  • 3

    1 Tbsp. Ground Chilies

  • 4

    1 Tbsp. Ground Cumin

  • 5

    1 tsp. Salt

  • 6

    1/2 tsp. Pepper

  • 7

    1 tsp. Paprika

  • 8

    1 tsp. Garlic Powder

  • 9

    1 tsp. Mustard Seeds, roasted, crushed

  • 10

    1 tsp. Cumin Seeds, toasted, crushed

  • 11

    1 Shallot, minced

  • 12

    2 Jalapeno Peppers, seeded & minced

  • 13

    1/2 cup Oil-Packed Sun-dried Tomatoes, diced

  • 14

    1 cup Dried Cranberries

  • 15

    1 cup Dried Cranberries

  • 16

    8 Extra Large Flour Tortillas (plain)

  • 17

    1 Avocado, cut in 16 slices

  • 18

    1 Avocado, cut in 16 slices

  • 19

    1 cup Shredded Pepper Jack Cheese

  • 20

    1 cup Shredded Queso Blanco

Directions

  • 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.

  • 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.

  • 6

    Remove duck to plate and let stand for 5 minutes. Keep grill pan hot.

Cranberry-Jalapeno Sauce

  • 1

    Start by soaking dried cranberries in red wine until the cranberries are plump.

  • 2

    Add mustard seeds, cumin, shallot, jalapenos, and sun-dried tomatoes to plumped cranberries. Mix well.

Assembly

  • 1

    Thinly slice duck, divide into 8 portions and place on one side of each tortilla.

  • 2

    Top with cranberry-jalapeno relish, then avocado, then cheese.

  • 3

    Fold tortillas in half and grill, turning once on hot grill, until cheese is melted. (Add more fat to grill if necessary.)

  • 4

    Serve as 2 main course portions for 4 people or cut into wedges for appetizers for 8.

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Prep Time: 35 min
Cook Time: 46 min
Ready Time: 1 Hour 30 Minutes
Servings: 8 Servings