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Recipes
Pulled Duck Stacked Enchiladas
4 servings
3 hours total (Active 60 minutes)

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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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, Trans Fat 0g, Chol 225mg, Sodium 3190mg, Total Carb 55g, Fiber 2g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 61g, Vitamin D 0%, Calc 45%, Iron 50%, Potassium 10%