Duck enchiladas

Duck enchiladas

Enchiladas de pato

By
From
My Abuelo's Mexican Feast
Serves
4

These are a delicious variation on the traditional chicken enchiladas.

For the duck

Ingredients

Quantity Ingredient
2.5kg duck, jointed
1 large white onion, quartered
3 garlic cloves
1/2 green apple, quartered
1/2 teaspoon salt
60ml olive oil, for frying

To serve

Quantity Ingredient
750ml Turkey in black mole sauce, mole only
12 Fresh corn tortillas
queso fresco, grated
1/4 white onion, thinly sliced
iceberg lettuce
3-4 radishes, thinly sliced

Method

  1. Place all the ingredients for the duck, except the olive oil, in a large saucepan or stockpot over a high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes or until the duck is tender. Remove from the heat. Let the duck cool in the stock then drain.
  2. Remove the duck meat from the bones.
  3. In a large frying pan over a high heat, fry the duck meat in the oil for a few minutes, until just golden brown but not dry.
  4. Assemble the enchiladas by heating the mole negro in a saucepan over a medium heat for around 5 minutes or until hot. Meanwhile, dip the tortillas in hot water briefly then wrap them in a clean tea towel and place in the microwave for 15–20 seconds on high (100%). Keep the tortillas wrapped in the tea towel until they are needed.
  5. When the mole begins to boil, dip 1 tortilla at a time in the hot sauce and place on a serving platter. Place 2 tablespoons of duck meat on each tortilla and fold the tortilla over. Continue this process until all the tortillas are used.
  6. Pour any remaining mole sauce over the enchiladas and top with the queso fresco. At this stage the enchiladas can be kept in a low oven to keep warm before serving.
  7. To serve, top the enchiladas with the white onion and garnish with the lettuce and radish slices on the side. Serve immediately with Arroz a la Mexicana and refried beans, if desired.
Tags:
Mexican
Latin
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