Duck enchiladas with salsa verde

8 Servings

Ingredients

Quantity Ingredient
1 5 to 6-pound duck
2 tablespoons Plus 1 teaspoon cumin seed; toasted
½ teaspoon Ground cinnamon
2 teaspoons Ground cloves
Kosher salt and freshly ground black peppe
3 cups Rich chicken or duck stock
¼ ounce Dried wild mushrooms,; rinsed and chopped
⅛ teaspoon Red chile flakes
18 Corn tortillas; softened in oil
8 ounces Wild mushrooms; sauteed
2 Large onions, sliced
1 Clove garlic, chopped
3 tablespoons Olive oil
12 Fresh husked tomatillos
1 Large quartered yellow onion
1 Medium Serrano or jalapeno chile, seeded
6 Whole peeled garlic cloves
3 tablespoons Olive oil
½ teaspoon Each whole coriander and cumin seed
Kosher salt and freshly ground black pepper
¼ cup Chopped cilantro leaves
½ cup Chicken or vegetable broth, as needed (up to 1 cup)
Diced fresh tomatoes
Crumbled goat cheese
Cilantro sprigs

Directions

CARAMELIZED ONIONS

SALSA VERDE

GARNISH

Rinse duck and pat dry. Combine 2 tablespoons of the cumin, the cinnamon, all but a 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 mixture. Place on a roasting pan and roast in a preheated 350 degree oven for 1½ hours or until done.

Remove from the heat and let the duck cool completely. While the duck is roasting, make the following seasoned liquid to moisten the duck meat.

Combine the stock, dried mushrooms, the remaining cumin, cloves, and chile flakes in a saucepan. Bring to a simmer and reduce by ½. Set aside and reserve. When the duck is cool, remove and discard the skin and bones.

Shred the meat with your fingers and add to the reduced liquid. Simmer the meat mixture over low heat until 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 minutes.

Serve topped with the sauteed wild mushrooms, the salsa verde, and diced tomatoes and goat cheese, if desired.

Salsa Verde: Combine the tomatillos, onion, chile, and the garlic with the olive oil and place in an oven-proof baking dish. Add the coriander and the cumin seeds. Season with salt and pepper.

place in a preheated 350 degree oven and toast uncovered for approximately 40 minutes or until the tomatillos and onions are lightly brown and soft.

Add to a food processor or blender, being sure to include all juices and brown bits. (Deglaze pan with a little stock or wine, if necessary.) Add the cilantro and process briefly. With the motor running, add enough broth to make a smooth sauce. Season to taste with salt and pepper. Serve warm. 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 olive oil.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9748 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 05:21:16 -0500 (EST) From: Bill Spalding <billspa@...>

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