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Duck Confit Enchiladas


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12 corn tortillas

Enchilada Filling (recipe follows)

2 1/2 cups (10 ounces) Wisconsin monterey jack cheese, grated

3/4 cup olive oil

1 head frisée lettuce

1 tablespoon red onion, chopped

lemon Vinaigrette, divided (recipe follows)

corn Salad (recipe follows)

2 avocados, sliced into 18 slices

1 cup sour cream

Roasted chile Purée (recipe follows)

enchilada sauce (recipe follows)

1 cup scallions, chopped

1/2 cup cilantro, chopped

Enchilada Filling:

6 legs duck Confit (recipe follows)

2 cups prepared black beans (recipe follows)

1/4 cup sour cream

1 tablespoon fresh lime juice

3/4 cup Roasted red onion (recipe follows)

1/4 cup enchilada sauce (recipe follows)

1/2 tablespoon red onion, chopped

2 teaspoons scallions, slice

2 teaspoons fresh cilantro, chopped

1/2 teaspoon jalapeño pepper, minced

salt and ground black pepper to taste

duck Confit:

6 duck legs

3/4 cup Kosher salt

1/2 cup red onion, sliced

1 1/2 jalapeños, stemmed, seeded and sliced

10 to 12 cilantro stems

4 bay leaves

2 teaspoons whole white peppercorns

2 teaspoons garlic, minced

1 1/2 teaspoons each dried oregano and paprika

1 teaspoon each ground cumin and ground coriander

3/4 teaspoon dried thyme leaves

2 quarts rendered duck fat

enchilada sauce:

1/3 to 1/2 cup Roasted red onion

3 tablespoons fresh lime juice

3 ounces dry red wine

1 bay leaf

5 to 6 cilantro stems

1 jalapeño pepper, stemmed, seeded and thinly slice

1/2 teaspoon orange zest, grated

1/2 teaspoon paprika

3 cups strong duck stock (made from duck carcass and red wine)

3/4 cup unsalted butter, diced

Roasted chile Purée:

1 tablespoon lemon Vinaigrette

2 teaspoons champagne vinegar

1/4 ground coriander

1/4 teaspoon paprika

1/8 teaspoon ground cumin

1/2 each yellow and red bell pepper, roasted, peeled and seeded

1/2 Jalapeño chili, roasted, peeled and seeded

1/4 poblano chili, roasted, peeled and seeded

2 teaspoons Roasted red onions

1 tablespoon olive oil

salt and ground black pepper, to taste

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