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  • wwtastingroom
    This looks like a fantastic recipe but leaves me thinking "there must be an easier way!" – 11/24/2010


Duck Confit Enchiladas

Servings: 6


12 corn tortillas
Enchilada filling (recipe follows)
2 1/2 cups (10 ounces) Wisconsin Monterey jack cheese, grated
3/4 cup olive oil
1 head frisée lettuce
1 tablespoon red onion, chopped
Lemon Vinaigrette, divided (recipe follows)
Corn Salad (recipe follows)
2 avocados, sliced into 18 slices
1 cup sour cream
Roasted chile purée (recipe follows)
For Enchilada Sauce (recipe follows):
1 cup scallions, chopped
1/2 cup cilantro, chopped

For Enchilada Filling:
6 legs duck confit (recipe follows)
2 cups prepared black beans (recipe follows)
1/4 cup sour cream
1 tablespoon fresh lime juice
3/4 cup roasted red onion (recipe follows)
1/4 cup enchilada sauce (recipe follows)
1/2 tablespoon red onion, chopped
2 teaspoons scallions, slice
2 teaspoons fresh cilantro, chopped
1/2 teaspoon jalapeño pepper, minced
Salt and ground black pepper to taste

For Duck Confit:
6 duck legs
3/4 cup Kosher salt
1/2 cup red onion, sliced
1 1/2 jalapeños, stemmed, seeded and sliced
10 to 12 cilantro stems
4 bay leaves
2 teaspoons whole white peppercorns
2 teaspoons garlic, minced
1 1/2 teaspoons each dried oregano and paprika
1 teaspoon each ground cumin and ground coriander
3/4 teaspoon dried thyme leaves
2 quarts rendered duck fat

For Enchilada Sauce:
1/3 to 1/2 cup roasted red onion
3 tablespoons fresh lime juice
3 ounces dry red wine
1 bay leaf
5 to 6 cilantro stems
1 jalapeño pepper, stemmed, seeded and thinly slice
1/2 teaspoon orange zest, grated
1/2 teaspoon paprika
3 cups strong duck stock (made from duck carcass and red wine)
3/4 cup unsalted butter, diced
2 teaspoons fresh cilantro, chopped
Salt and ground black pepper to taste

For Roasted Chile Purée:
1 tablespoon lemon vinaigrette
2 teaspoons champagne vinegar
1/4 ground coriander
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1/2 each yellow and red bell pepper, roasted, peeled and seeded
1/2 Jalapeño chili, roasted, peeled and seeded
1/4 poblano chili, roasted, peeled and seeded
2 teaspoons fresh cilantro, chopped
2 teaspoons roasted red onions
1 tablespoon olive oil
Salt and ground black pepper, to taste

Cooking Directions:

To make: In dry skillet over low heat, soften tortilla on both sides until pliable. Remove from skillet and place 2 to 3 tablespoons Enchilada Filling and 2 tablespoon grated Monterey jack. Roll up, folding in the ends, to completely encase the filling. Repeat with remaining 11 tortillas. Pour approximately 1/4 to 1/3 inch olive oil into a skillet over medium-high heat; add 3 to 4 enchiladas (do not over crowd) and sauté on all side until golden brown. Remove from skillet, drain and place, seam side down, in baking dish. Repeat with remaining enchiladas. Scatter remaining Monterey jack over enchiladas and bake at 475°F for 6 to 8 minutes, until cheese is melted.

To serve: Toss frisée lettuce with red onion and 1/4 cup lemon vinaigrette. Mound in center of each plate. Sprinkle 2 tablespoons of corn salad around edge of each plate. Slice enchiladas in half and set four halves onto each mounded salad. Place 3 avocado slices and 3 dollops of sour cream around edge of each plate. Drizzle roasted chile puree over enchilada halves and ladle enchilada sauce around each plate. Sprinkle with scallions and cilantro and serve immediately.

For corn salad: In bowl combine 1 cup corn kernels, 1 1/2 tablespoons diced red pepper, 1/2 tablespoon chopped red onion, 1/2 tablespoon sliced scallions, 1/2 tablespoon chopped fresh cilantro, 1/8 cup lemon vinaigrette, 1/2 teaspoon Kosher salt and small pinch cayenne pepper. Toss to coat; cover and refrigerate until needed.

For lemon vinaigrette: Whip together 4 1/2 tablespoons extra-virgin olive oil, 1 1/2 tablespoon fresh lemon juice, salt and ground black pepper and chopped fresh cilantro to taste until emulsified. Use as directed for corn salad, roasted chili purée, and assembly of final dish.

For enchilada filling: Remove legs of duck confit from fat and scrape clean. Pull away and discard the skin. Pull the meat from the bones and dice. Place in a bowl. In a food processor with steel blade, purée black beans with sour cream and lime juice until smooth (makes about 1 1/2 cups). Scrape into bowl with duck. Add remaining ingredients and mix until evenly blended. Cover and refrigerate until ready to use.

For duck confit: Place duck legs in earthenware, glass or stainless steel bowl. Blend all the remaining ingredients, except duck fat, in a small bowl to make a dry cure. Pour the dry cure over the duck and toss to coat evenly. Store duck, covered and refrigerated, for 36 hours. Remove duck legs from cure and scrape away any excess that remains on surface. Discard the cure. In large skillet, heat a small amount of the duck fat to between 180°F and 190°F. Add the duck legs and simmer at 190°F until meat is quite tender. Transfer legs to a storage container (glass, earthenware or stainless steel) and pour enough melted duck fat over the legs to completely submerge them.. Cool, cover and refrigerate until needed.

For black beans: Simmer partially cooked black beans with red onion, carrot, celery, jalapeño pepper, bay leaves, cumin, salt, paprika, garlic, coriander, oregano an white pepper until tender. Drain, strain and remove vegetables and bay leaves. Cover and store until ready to use as directed in recipe for enchilada filling.

For roasted red onion: Roast sliced red onions with olive oil, Kosher salt, ground white pepper, ground coriander and cumin, oregano, paprika and cayenne until tender. Refrigerate, covered, until ready to use as directed for enchilada filling and enchilada sauce.

For enchilada sauce: In saucepan combine first eight ingredients and simmer over medium heat to reduce until very thick and syrupy. Add duck stock; bring to a boil, reduce heat and simmer, skimming the surface as necessary, to reduce to 1 1/2 cups. Remove from heat and strain; cool to 140°F. Add butter and cilantro and whisk until they are completely incorporated. Season to taste. Reserve until needed for enchilada filling and to serve with the duck confit enchiladas.

For roasted chile purée: In food processor fitted with steel blade, combine Lemon Vinaigrette, vinegar, coriander, paprika and cumin; pulse the machine until a smooth paste is formed. Add the yellow and red peppers, the chiles, cilantro and roasted red onions and process until smooth. With machine running, add olive oil through the feed tube. Season to taste. Transfer purée to a non-reactive container (glass, stainless steel or earthenware); cover and store in refrigerator until needed.

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