Roasted Ducking Ancho Enchiladas
By Chef Alma Thomas, Jefferey's Restaurant, Austin, Texas

Made with:
Maple Leaf Farms Poultry (Duck)

Servings: 6

Enchilada Ingredients:
1 (3-1/2 to 4 Ib) Duckling
3 tbls. Garlic (pureed)
1 small Onion (chopped)
1 Celery Stalk (chopped)
2 tbls. Vegetable Oil
1 Medium Onion (diced)
6 Corn Tortillas
Salt, Black Pepper (as needed)

Method:
Season duckling inside and out with salt, pepper and garlic. Stuff cavity with onion and celery. Brown duckling in hot oil Place in roasting pan; cover tightly. Cook in 400°F oven for 45-60 minutes or until tender. Remove from oven; reserve 1/4 cup of drippings. When duckling is cool, shred meat.

Caramelize onions; mix with shredded duckling. Season with salt and pepper.

Ancho Salsa Ingredients:
5 Ancho Chilies
Hot Water (as needed)
2 Tomatoes
1 Small Onion (quartered)
4 tbls. Roasted Garlic
1/4 cup Reserved Duckling Drippings
1-1/2 tspn. Salt

Method:
Roast chilies. Soak in water about 30 minutes; drain and remove seeds. Char tomatoes and onion. Puree chilies, tomatoes and onion with remaining ingredients.

Mango Salsa Ingredients:
2 Small Mango (dice)
2 Red Bell Pepper (minced)
1/8 cup Red Onion (thinly sliced)
1/8 cup Cilantro (chopped)

Method:
Combine ingredients, immediately before serving,

Garnishes:
1/2 cup Queso Fresco (crumbled)
6 Habanero Chilies

To Serve:
Assemble enchiladas one at a time. Dip tortilla in ancho salsa: deep-fry 30 seconds or until soft and bright red. Top with filling; fold. Slice in half.

Place two enchilada halves and mango salsa on plate. Serve remaining ancho salsa around enchilada. Garnish with queso fresco and habanero.

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