duck burrito

Categories
Emeril
Yield
4 servings
MeasureIngredient
1 tablespoon Olive oil
½ cup Minced onions
Ear of sweet corn, scraped
  From the cob
1 tablespoon Minced shallots
2 teaspoons Chopped garlic
Roasted duck breast, (8 to
10  Ounces) pulled
1 cup Cooked black beans
1 cup Cooked white rice
1 tablespoon Chili powder
2 teaspoons Cumin
1 cup Duck or any dark meat stock
  Salt and black pepper
1 tablespoon Chopped cilantro
6 larges Flour tortillas
12  Toothpicks
  Oil for frying
  Essence
½ cup Grated Cheddar cheese
½ cup Grated Monterey Jack cheese
1 cup Jalapeno Sour Cream

In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 1 minute. Season with salt and pepper. Add the corn, shallots, and garlic and continue to saute for 2 minutes. Stir in the pulled meat, black beans, and rice. Season the mixture with the chili powder and cumin. Add the duck stock and bring to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the liquid has reduced by ⅔. Remove the pan from the heat and reseason if necessary. Stir in the cilantro. Cool the mixture completely. Preheat the fryer. Spoon ¾ cup of the filling in the center of each flour tortilla. Lightly wet the sides of the tortilla with water. Fold in the sides of the tortilla and roll the tortilla up tightly, forming a burrito, make sure that the sides are completely sealed. If necessary, secure the each burrito with the toothpicks. Place the burritos, a couple at a time in the hot oil and fry until golden brown, about 2 to 3 minutes on each side. Stir the burritos with a spoon, occasionally for over all browning. Fry the burritos in batches. Remove the burritos from the oil and drain on a paper-lined plate. Season the burritos with Essence. Serve the burritos with the Chili Corn Sauce.

Garnish each burrito with a sprinkle of the two cheeses and Jalapeno Sour Cream.

Yield: 6 servings

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