Easy Duck Enchiladas
So you’ve got this duck laying around that needs to be cooked. Right? I assume there are others out there like me, who have a bunch of ducks in the freezer? Maybe from hunting, maybe you raise ducks for meat like we do, whatever. It’s simply tricky to figure out what to do with them that isn’t a very long drawn out and complicated venture.
So I am attempting to provide some easy meals that use duck meat.
Now there simply is no way to cook a duck quickly, you do have to roast it for a bit. However, the method for this dish is about as simple as it gets and it tastes amazing.
The whole family loved this one, I had my husband pick the meat off the bird post-roasting and he stood there snacking on the little bits that were left behind and thoroughly enjoying himself, then when it came around to actually eating the enchiladas he wasn’t too hungry but still loved them. The kids all gobbled theirs down and I had seconds and then leftovers the next day – super tasty.
The duck gives the enchiladas a little earthy flavor, not anything astonishing but it’s nice. Kinda like, there’s just something different about this…
You’ll love it.
- 1 duck
- 12 tortillas
- 1 onion, diced
- 3 cloves garlic, minced
- ⅓ cup green chiles, chopped
- 2 teaspoons dried oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 cup enchilada sauce (here's a recipe if you need one)
- 4 oz mozzarella cheese, shredded or cubed (I use fresh so I cube it)
- 2 cups enchilada sauce
- 2 cups cheddar cheese
- First you need to cook the duck. Preheat your oven to 400˚ then simply toss some salt into the cavity of the duck, rub it around a bit and place it on a roasting pan.
- Roast the duck, breast side up for 1 hour.
- After 1 hour flip it over and roast another hour.
- When the duck is done roasting, remove from the oven and set aside to cool while you get the filling put together.
- In a medium skillet over medium heat, pour about 2 tablespoons of the duck fat from roasting and saute the onion and garlic until the onion is just starting to get soft. Then add the green chiles, oregano, cumin and chili powder.
- Turn the heat off for a minute while you get the duck meat off the carcass.
- Remove all the meat from the carcass and chop it up a bit and add it to the skillet, return to medium heat and add in the sauce.
- Once it is all hot and bubbly, add the mozzarella cheese, remove from heat.
- Pour about ¼ cup of the enchilada sauce into a 9x12 casserole dish.
- Divide the filling between the 12 tortillas, and place into the dish.
- Top with remaining enchilada sauce and the cheddar cheese.
- Bake at 400˚ for about 15 minutes or until the cheese is melted and bubbly.
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