This recipe combines the mellow taste of duck meat with the bold flavor on the southwest. This is a spicy dish the whole family can enjoy.
8 (6 inch) flour tortillas; quartered 4 cups shredded boneless Maple Leaf Farms Fully Cooked Rotisserie Half Duckling or Duck Leg Confit 1 cup chopped fresh tomatillos 1 cup chopped plum tomatoes 3 to 4 jalapeno chili peppers, seeded, minced 1/4 cup finely chopped cilantro 2 tablespoons fresh lime juice 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon salt 4 cups (1 pound) shredded Cheddar cheese 1 small red onion, sliced, slices quartered forming strips
1. Heat oven to 375 degrees. Arrange tortilla quarters in a single layer on cookie or baking sheets. Bake 5 to 7 minutes or until lightly toasted. Remove from oven and set aside. 2. Meanwhile, combine duck, tomatillos, tomatoes, chili peppers, cilantro, lime juice, garlic, cumin and salt; mix well. 3. Add cheese; mix well. 4. Spoon mixture over baked tortillas; top with onion strips. Return to oven and bake 10 to 12 minutes or until cheese is melted. Makes 32 triangles.
About Maple Leaf Farms Maple Leaf Farms began as Donald Wentzel’s small duck operation near Milford, Indiana, in 1958. Starting with just 280,000 ducks his first year, Wentzel envisioned that the United States duck industry would grow substantially once more consumers tasted this succulent, versatile meat. Today, Maple Leaf Farms is led by Wentzel’s grandsons, Scott and John Tucker, and its high quality duck products dominate the market. While Maple Leaf Farms is a larger operation now, the company retains the integrity that comes from being managed by a family who cares deeply about their products. For additional recipes, go to www.mapleleaffarms.com.