Roasted Duck Ancho Enchiladas

Roasted duck ancho enchiladas

1998 Appetizer Winner MLF Recipe Contest, Chef Alma Thomas

Ingredients

  • 1

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

  • 2

    As Needed Salt, Black Pepper

  • 3

    3 Tablespoons Garlic, pureed

  • 4

    1 Small Onion, chopped

  • 5

    1 Celery Stalk, chopped

  • 6

    2 Tablespoons Vegetable Oil

  • 7

    1 Medium Onion, diced

  • 8

    As Needed Salt, Black Pepper

  • 9

    5 Ancho Chilies

  • 10

    As Needed Hot Water

  • 11

    2 Small Tomatoes

  • 12

    1 Small Onion, quartered

  • 13

    4 Tablespoons Roasted Garlic

  • 14

    1/4 Cup Reserved Duck Drippings

  • 15

    1 1/2 Teaspoon Salt

  • 16

    2 Mangoes, small dice

  • 17

    1/8 Cup Minced Red Bell Pepper

  • 18

    1/8 Cup Thinly Sliced Red Onion

  • 19

    1 Tablespoon Chopped Cilantro

  • 20

    1/2 Cup Queso Fresco, crumbled

  • 21

    6 Habanero Chilies

  • 22

    6 Corn Tortillas

Directions

Enchilada Filling

  • 1

    Season duck inside and out with salt, pepper and garlic.

  • 2

    Stuff cavity with onion and celery.

  • 3

    Brown duck in hot oil.

  • 4

    Place in roasting pan; cover tightly. Cook in 400°F oven for 45-60 minutes or until tender.

  • 5

    Remove from oven; reserve 1/4 cup of drippings. When duck is cool, shred meat.

  • 6

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

Ancho Salsa

  • 1

    Roast chilies.

  • 2

    Soak in water about 30 minutes; drain and remove seeds.

  • 3

    Char tomatoes and onion.

  • 4

    Puree chilies, tomatoes and onion with remaining ingredients.

Mango Salsa

  • 1

    Immediately before serving, combine ingredients.

To Serve

  • 1

    Assemble enchiladas one at a time.

  • 2

    Dip tortilla in ancho salsa; deep-fry 30 seconds or until soft and bright red.

  • 3

    Top with filling; fold. Slice in half. Place two enchilada halves and mango salsa on the plate.

  • 4

    Serve remaining ancho salsa around enchilada. Garnish with queso fresco and habanero.

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