Duck Enchiladas

Yield: 2

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Duck Enchiladas

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Ingredients

• 1 Duck leg
• 2 tablespoons oil
• 2 garlic cloves, roughly chopped
• ½ onion, sliced lengthwise and cut in half
• ½ tsp cumin
• ½ tsp cayenne
• ½ teaspoon chipotle chili powder
• 1 8-ounce can of tomato paste
• 4 ounces diced roasted red peppers
• ¼ cup chicken broth
• ¼ cup shredded cheese
• 1 tsp chopped cilantro
• 1 tsp chopped parsley
• Salt and pepper, to taste
• 2 8-inch flour tortillas
• Sour cream, salsa, hot sauce, sliced jalapeno, or any other garnish you prefer.

Preparation

Prepare the Duck:

1. Center a rack in the oven and preheat to 375°F.
2. Wipe the duck dry with paper towels.
3. Rub 1 tablespoon of oil all over the duck, season with salt and pepper, and let it sit on the counter for 10 minutes.
4. Place the duck leg on a baking sheet and roast in the preheated oven for about 45 minutes or until the internal temperature reaches 165°F.
5. Once cooked, let it cool slightly, then remove the skin and bones. Shred the duck meat, yielding about 1 cup.

Prepare the Sauce:

1. Heat 1 tablespoon vegetable oil over medium-high heat in a medium-sized nonstick skillet.
2. When hot, add onion and cook until softened and golden, stirring occasionally.
3. Add garlic and stir for about 1 minute until garlic starts to create an aroma.
4. Turn the heat down to low and add tomato paste, roasted red peppers, cumin, cayenne, and chipotle chili powder. Stir to combine and bring to a simmer.
5. Continue simmering, stirring occasionally, for about 10 minutes. Season with salt and pepper to taste.
6. Turn off the heat and puree the sauce in a mixer. Return the sauce to the skillet.

Assemble the Enchiladas:

1. Take 2-3 spoonfuls of the sauce and coat the bottom of an 8-inch by 4-inch baking dish.
2. Add chicken broth and shredded duck to the remaining sauce in the skillet. Add cilantro and parsley and stir to combine.
3. Lay out tortillas and divide the combined duck and sauce mixture evenly between the two tortillas, placing it down the center, leaving some space at each end.
4. Fold one side of the tortilla over the filling and then roll it tightly to form a cylinder.
5. Place both filled enchiladas in the baking dish, with the seams on the bottom. Sprinkle cheese on top.

Bake and Serve:

1. Cover the baking dish with foil and bake in the oven for about 20 minutes.
2. Remove the foil and continue baking for another 5 minutes until the cheese is bubbling.
3. Remove from the oven, let it rest for about 5 minutes, and then carefully scoop each enchilada onto plates.
4. Top with sour cream, salsa, hot sauce, sliced jalapeno, or any other garnish you prefer.

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