Recipes > Appetizers > Roasted Duck Ancho Enchiladas

Roasted Duck Ancho Enchiladas

Name: Roasted Duck Ancho Enchiladas
Total time: 90 min
Cuisine: North America
Ingredients: 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; 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; 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; 6 Corn Tortillas

1998 Appetizer Winner MLF Recipe Contest, Chef Alma Thomas

Ingredients

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
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
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
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.