Recipes
Pulled Duck Stacked Enchiladas
4 servings
3 hours total
(Active 60 minutes)
Shopping list
Ingredients
- 1 frozen whole duck (4–5 lb)
- ½ teaspoon fresh cracked black pepper
- 1 tablespoon +½ teaspoon kosher salt, divided
- 1 lemon
- 1 bulb garlic
- 3 oz Badia Guajillo Chili Peppers
- 1 (16 oz) jar Mateo’s Gourmet Medium Salsa
- 3 cups unsalted chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Parchment paper
- 8 oz Cabot Pepper Jack Cheese
- 8 Mission Super Soft Fajita Flour Tortillas
- 1 lime, for wedges
- ¼ cup diced fresh yellow onions
- ¼ cup fresh guacamole
- ¼ cup Cacique Original Crema Mexican-Style Sour Cream
Steps
- Thaw duck following package instructions. Place roasting rack on baking sheet. Remove all contents from duck’s cavity (save for another use, if desired). Preheat oven to 400°F. Prick duck skin all over with a fork. Season inside and out with pepper and 1 tablespoon salt.
- Slice lemon and garlic bulb in half horizontally; add to duck cavity. Arrange duck breast-side up on rack (wash hands). Roast 45 minutes; flip duck over and roast 45 more minutes. Flip duck breast-side up once more and roast 45 more minutes until skin is crisp and duck is 185°F.
- Meanwhile, remove stems and seeds from chilies. Place chilies in dry, medium saucepan on medium. Cook 2–3 minutes, stirring occasionally, until toasted. Add salsa, stock, cumin, oregano, garlic powder, and remaining ½ teaspoon salt to pan. Bring to a boil, cover, and remove from heat; let stand 5 minutes.
- Transfer mixture to blender and blend until smooth. Return to same pan, if desired, and bring to a simmer on medium. Cook 3–4 minutes until sauce is heated through; reduce heat to low and keep warm.
- Remove duck from oven and let stand 20 minutes to cool slightly; line 2 clean baking sheets with parchment paper. Slice duck in half. Remove skin and arrange on 1 parchment-lined baking sheet. Remove duck meat from bones (discard lemon and garlic; discard bones or save for another use). Shred duck meat by hand (about 4 cups) and place in medium bowl. Add 1 cup sauce to bowl and toss to coat well.
- Shred cheese (2 cups). Arrange 4 tortillas on remaining parchment-lined baking sheet. Top each with ¼ cup cheese and 1 cup duck mixture. Layer remaining 4 tortillas over duck; top each stack with 2 tablespoons sauce and ¼ cup cheese. Bake enchiladas and duck skin 12–15 minutes until cheese is melted and skin is crisp.
- Chop crispy duck skin coarsely. Cut each enchilada into quarters; slice lime into wedges. Serve enchiladas garnished with crispy duck skin, onions, guacamole, sour cream, lime wedges, and remaining sauce.
Amount per ¼ recipe serving: Calories 1220, Total Fat 80g, Sat Fat 34g, Chol 225mg, Sodium 3190mg, Total Carb 55g, Fiber 2g, Total Sugar 5g, Protein 61g, Calc 45%, Iron 50%, Potassium 10%