Recipe - Duck Enchiladas With Salsa Verde

1 5 to 6pound duck
2 tablespoon Plus 1 teaspoon cumin seed;
toasted
One half teaspoon Ground cinnamon
2 teaspoon Ground cloves
Kosher salt and freshly
ground black peppe
3 cup Rich chicken or duck stock
One fourth ounce Dried wild mushrooms,;
rinsed and chopped
1/8 teaspoon Red chile flakes
18 Corn tortillas; softened in
oil
8 ounce Wild mushrooms; sauteed

CARAMELIZED ONIONS
2 Large onions, cut or sliced up
1 Clove garlic, chopped
3 tablespoon Olive oil

SALSA VERDE
12 Fresh husked tomatillos
1 Large quartered yellow onion
1 Medium Serrano or jalapeno
chile, seeded
6 Whole peeled garlic cloves
3 tablespoon Olive oil
One half teaspoon Each whole coriander and
cumin seed
Kosher salt and freshly
ground black pepper
One fourth cup Chopped cilantro leaves
One half cup Chicken or vegetable broth,
as needed (up to 1 cup)

GARNISH
Diced fresh tomatoes
Crumbled goat cheese
Cilantro sprigs

Rinse duck and pat dry. Combine 2 tablespoons of the cumin, the cinnamon,
all but a pinch of the cloves in a spice grinder. Grind and season lightly
with salt and pepper. This is your dry spice rub for the duck. Rub the
inside and outside of the duck with the mixture. Place on a roasting pan
and roast in a preheated 350 degree oven for 1 One half hours or until done.
Remove from the heat and let the duck cool completely. While the duck is
roasting, make the following seasoned liquid to moisten the duck meat.

Combine the stock, dried mushrooms, the remaining cumin, cloves, and chile
flakes in a saucepan. Bring to a simmer and reduce by 1/2. Set aside and
reserve. When the duck is cool, remove and discard the skin and bones.
Shred the meat with your fingers and add to the reduced liquid. Simmer the
meat mixture over low heat until most of the liquid is absorbed by the
meat. Season with the salt and pepper.

Begin making the enchiladas. Take a softened tortilla and place some of the
meat and some of the caramelized onions on the tortilla and roll up. Do
this to each tortilla and place them in a baking dish. Cover the dish with
aluminum foil and heat in a 350 degree oven for 5 minutes.

Serve topped with the sauteed wild mushrooms, the salsa verde, and minced
tomatoes and goat cheese, if desired.

Salsa Verde: Combine the tomatillos, onion, chile, and the garlic with the
olive oil and place in an ovenproof baking dish. Add the coriander and the
cumin seeds. Season with salt and pepper.

place in a preheated 350 degree oven and toast uncovered for approximately
40 minutes or until the tomatillos and onions are lightly brown and soft.
Add to a food processor or blender, being sure to include all juices and
brown bits. (Deglaze pan with a little stock or wine, if necessary.)

Add the cilantro and process briefly. With the motor running, add enough
broth to make a smooth sauce. Season to taste with salt and pepper. Serve
warm. This sauce can be made in advance and kept in the refrigerator.
Reheat when needed.

Caramelized Onions: Caramelize the onions and garlic slowly in the olive
oil.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9748

Posted to MCRecipe Digest V1 #301

Date: Thu, 14 Nov 1996 05:21:16 0500 (EST)

From: Bill Spalding billspa@icanect.net