Recipe - Duck Burrito

1 tablespoon Olive oil
One half cup Minced onions
1 Ear Sweet corn; kernels
scraped from the cob
1 tablespoon Minced shallots
2 teaspoon Chopped garlic
1 Roasted duck breast; (8 to
10 oz), pulled
1 cup Cooked black beans
1 cup Cooked white rice
1 tablespoon Chili powder
2 teaspoon Cumin
1 cup Duck or any dark meat stock
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Chopped cilantro
6 lg Flour tortillas
12 Toothpicks
Oil; for frying
Emeril's Essence; see * Note
Chili Corn Sauce; see * Note
One half cup Grated Cheddar cheese
One half cup Grated Monterey Jack cheese
1 cup Jalapeno sour cream

* Note: See the "Emeril's Essence Information" and "Chili Corn Sauce"
recipes which are included in this collection.

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
twothirds. Remove the pan from the heat and reseason if necessary. Stir in
the cilantro. Cool the mixture completely.

Preheat the fryer.

Spoon Three fourths 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 goldenbrown, 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 paperlined plate.
Season the burritos with Emeril's Essence. Serve the burritos with the
Chili Corn Sauce. Garnish each burrito with a sprinkle of the two cheeses
and jalapeno sour cream.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A65 broadcast 10241997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse