Duck Enchiladas with Salsa Verde

8 Servings

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Duck Enchiladas with Salsa Verde Ingredients

1 5 to 6-pound duck	SALSA VERDE
2 tb Plus 1 teaspoon cumin seed;	12 Fresh husked tomatillos
1/2 ts Ground cinnamon	1 Large quartered yellow onion
2 ts Ground cloves	1 Medium Serrano or jalapeno
Kosher salt and freshly	6 Whole peeled garlic cloves
3 c Rich chicken or duck stock	3 tb Olive oil
1/4 oz Dried wild mushrooms,;	1/2 ts Each whole coriander and
1/8 ts Red chile flakes	Kosher salt and freshly
18 Corn tortillas; softened in	1/4 c Chopped cilantro leaves
8 oz Wild mushrooms; sauteed	1/2 c Chicken or vegetable broth,
CARAMELIZED ONIONS	GARNISH
2 Large onions, sliced	Diced fresh tomatoes
1 Clove garlic, chopped	Crumbled goat cheese
3 tb Olive oil	Cilantro sprigs

Instructions for Duck Enchiladas with Salsa Verde

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 1 1/2 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 1/2. 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

Main Ingredient: ChickenCuisine: Uncategorized