Enchiladas de Pato (Duck)Enchiladas de Pato (Duck)

Yields 12 enchiladas / Serves 6

INGREDIENTS

For the duck confit:

  2 tablespoons (18 grams) kosher salt

  Black pepper to taste

  1 dried pasilla chile, ground in a coffee or spice grinder

  3 duck leg quarters (each about 11 ounces, 312 grams)

  4 cups (1 liter) duck fat, melted

For the sauce:

  ½ cup (118 ml) vegetable oil

  2 cups (240 grams) yellow onion, small dice

  6 dried morita chiles (chipotles), destemmed and deseeded

  4 cloves garlic, peeled and quartered

  1½ tablespoons (14 grams) kosher salt

  2 pounds (907 grams) Roma tomatoes, quartered

For the filling:

  ¼ cup (60 grams) vegetable oil or duck fat (to cook filling)

  ½ cup (70 grams) yellow or white onion, small dice

  Prepared duck confit

For the assembly:

  12 white corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  1 cup (120 grams) queso fresco, crumbled

  Minced cilantro

  Sliced radishes

DIRECTIONS

Start with the duck confit:

  Mix salt, black pepper, and pasilla together, and sprinkle over the duck legs.

  Place in a shallow baking dish large enough to hold the leg quarters in a single layer. Cover with plastic, and refrigerate for a minimum of 24 hours.

  Preheat the oven to 275°F (135°C). Remove leg quarters, clean and dry the baking dish, and rinse and pat the leg quarters dry. Return the duck to the dish and cover with melted duck fat.

  Place in the oven and bake until the meat is very tender (2½–3 hours). Allow to cool. Strain the duck fat through cheesecloth, shred the meat, and discard the bones.

Prepare the sauce:

  Place the oil in a saucepan over medium heat.

  When the oil reaches medium-low frying temperature, 325°F (163°C), add the onion, morita chiles, garlic, and salt.

  Cook, stirring constantly, until the onion is translucent, 3–5 minutes.

  Add the tomatoes and ½ cup (118 ml) water and raise heat to high.

  Once the mixture comes to a boil, lower heat and simmer for 5 minutes. Cool.

  Place the ingredients in a blender (in batches) and process to a smooth purée.

  Taste and adjust the seasoning. Return the sauce to the saucepan, heat, cover, and keep warm.

Make the filling:

  Place ¼ cup (60 grams) oil or duck fat in a sauté pan over medium heat.

  When the oil is hot, add the onion. Sauté until the onion is lightly browned.

  Add the cooked and shredded duck, reduce heat, and gently toss or stir until heated through. Cover, set aside, and keep warm.

Assemble the enchiladas:

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in the oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Place 2 tablespoons shredded duck mixture on the lower third of a softened tortilla, roll, and place on an individual plate, 2 per serving, or on a warmed platter large enough to accommodate the enchiladas in a single layer. Repeat with the remaining tortillas.

  When the enchiladas are plated, cover with morita sauce and garnish with queso fresco, radishes, and cilantro.

Note: If not using duck immediately after preparing, place the leg quarters in an ovenproof storage container and cover with duck fat. (Duck will keep several months under refrigeration if completely immersed in fat.) When ready to proceed, gently warm container with duck in a low oven. Remove duck and blot with paper towels. Shred meat by hand, discarding bones. Duck fat can be strained, frozen, and reused.