Duck Enchiladas With Salsa Verde Recipe
Servings: 8
Ingredients
- 1 x 5 to 6-lb. duck
- 2 Tbsp. Plus 1 tsp. cumin seed, toasted
- 1/2 tsp Grnd cinnamon
- 2 tsp Grnd cloves Kosher salt and freshly grnd black peppe
- 3 c. Rich chicken or possibly duck stock
- 1/4 ounce Dry wild mushrooms,, rinsed and minced
- 1/8 tsp Red chile flakes
- 18 x Corn tortillas, softened in oil
- 8 ounce Wild mushrooms, sauteed
- 2 lrg onions, sliced
- 1 x Clove garlic, minced
- 3 Tbsp. Extra virgin olive oil
- 12 x Fresh husked tomatillos
- 1 lrg quartered yellow onion
- 1 med Serrano or possibly jalapeno chile, seeded
- 6 whl peeled garlic cloves
- 3 Tbsp. Extra virgin olive oil
- 1/2 tsp Each whole coriander and cumin seed Kosher salt and freshly grnd black pepper
- 1/4 c. Minced cilantro leaves
- 1/2 c. Chicken or possibly vegetable broth, as needed (up to 1 c.) Diced fresh tomatoes Crumbled goat cheese Cilantro sprigs
Directions
- Rinse duck and pat dry. Combine 2 Tbsp. of the cumin, the cinnamon, all but a healthy pinch of the cloves in a spice grinder. Grind and season lightly with salt and pepper. This is your dry spice rub for the duck. Rub the inside and outside of the duck with the mix. Place on a roasting pan and roast in a preheated 350 degree oven for 1 1/2 hrs or possibly till done.
- Remove from the heat and let the duck cold completely. While the duck is roasting, make the following seasoned liquid to moisten the duck meat.
- Combine the stock, dry mushrooms, the remaining cumin, cloves, and chile flakes in a saucepan. Bring to a simmer and reduce by 1/2. Set aside and reserve. When the duck is cold, remove and throw away the skin and bones.
- Shred the meat with your fingers and add in to the reduced liquid. Simmer the meat mix over low heat till most of the liquid is absorbed by the meat. Season with the salt and pepper.
- Begin making the enchiladas. Take a softened tortilla and place some of the meat and some of the caramelized onions on the tortilla and roll up. Do this to each tortilla and place them in a baking dish. Cover the dish with aluminum foil and heat in a 350 degree oven for 5 min.
- Serve topped with the sauteed wild mushrooms, the salsa verde, and diced tomatoes and goat cheese, if you like.
- Salsa Verde: Combine the tomatillos, onion, chile, and the garlic with the extra virgin olive oil and place in an oven-proof baking dish. Add in the coriander and the cumin seeds. Season with salt and pepper.
- place in a preheated 350 degree oven and toast uncovered for approximately 40 min or possibly till the tomatillos and onions are lightly brown and soft.
- Add in to a food processor or possibly blender, being sure to include all juices and brown bits. (Deglaze pan with a little stock or possibly wine, if necessary.)
- Add in the cilantro and process briefly. With the motor running, add in sufficient broth to make a smooth sauce. Season to taste with salt and pepper. Serve hot. This sauce can be made in advance and kept in the refrigerator.
- Reheat when needed.
- Caramelized Onions: Caramelize the onions and garlic slowly in the extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 8 servings | |
| Calories 1284 | |
| Calories from Fat 997 | 78% |
| Total Fat 110.85g | 139% |
| Saturated Fat 34.37g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 217mg | 9% |
| Potassium 890mg | 25% |
| Total Carbs 27.2g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.69g | 2% |
| Protein 43.27g | 69% |
