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)

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

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)

Combine ingredients, immediately before serving,

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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