Roasted Duck Ancho Enchiladas
1998 Appetizer Winner MLF Recipe Contest, Chef Alma Thomas
Ingredients
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1 - 3 1/2 to 4 lb Maple Leaf Farms Whole Duck
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As Needed Salt, Black Pepper
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3 Tablespoons Garlic, pureed
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1 Small Onion, chopped
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1 Celery Stalk, chopped
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2 Tablespoons Vegetable Oil
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1 Medium Onion, diced
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As Needed Salt, Black Pepper
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5 Ancho Chilies
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As Needed Hot Water
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2 Small Tomatoes
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1 Small Onion, quartered
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4 Tablespoons Roasted Garlic
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1/4 Cup Reserved Duck Drippings
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1 1/2 Teaspoon Salt
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2 Mangoes, small dice
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1/8 Cup Minced Red Bell Pepper
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1/8 Cup Thinly Sliced Red Onion
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1 Tablespoon Chopped Cilantro
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1/2 Cup Queso Fresco, crumbled
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6 Habanero Chilies
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6 Corn Tortillas
Directions
Enchilada Filling
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1
Season duck inside and out with salt, pepper and garlic.
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2
Stuff cavity with onion and celery.
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3
Brown duck in hot oil.
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4
Place in roasting pan; cover tightly. Cook in 400°F oven for 45-60 minutes or until tender.
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5
Remove from oven; reserve 1/4 cup of drippings. When duck is cool, shred meat.
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6
Caramelize onions; mix with shredded duck. Season with salt and pepper.
Ancho Salsa
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1
Roast chilies.
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2
Soak in water about 30 minutes; drain and remove seeds.
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3
Char tomatoes and onion.
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4
Puree chilies, tomatoes and onion with remaining ingredients.
Mango Salsa
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1
Immediately before serving, combine ingredients.
To Serve
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1
Assemble enchiladas one at a time.
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2
Dip tortilla in ancho salsa; deep-fry 30 seconds or until soft and bright red.
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3
Top with filling; fold. Slice in half. Place two enchilada halves and mango salsa on the plate.
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4
Serve remaining ancho salsa around enchilada. Garnish with queso fresco and habanero.
