| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Good, Morning, Texas |
1 |
servings |
INGREDIENTS
| 3 |
|
Whole boneless; skinless duck |
|
|
; breasts |
| 1/2 |
tb |
Canola oil |
| 1/4 |
c |
Diced onions |
|
|
Salt and black pepper; to taste |
| 1/2 |
c |
Mansion barbecue sauce |
| 4 |
|
Flour tortillas; cooked and warm |
| 1/3 |
c |
Grated jalapeno jack cheese |
| 1 |
tb |
Chopped fresh cilantro |
|
|
Mango pico de gallo; see recipe |
| 4 |
|
Fresh serrano chilies |
| 4 |
|
Sprigs fresh cilantro |
INSTRUCTIONS
Prepare smoker for hot smoke. Place breasts on a smoker rack and put
in smoker for 15 minutes. Remove from smoker. Preheat oven to 350
degrees.
Place duck breasts in saute pan and place in oven. Roast duck for 10
minutes or until medium-rare. Remove from oven and cool. Using a sharp
knife, dice duck breasts into 1/2 inch pieces.
Place oil in a large saute pan over medium heat. When hot, add onions
and saute for 3 minutes or until onions are translucent. Add diced
duck and saute for 1 additional minute, seasoning with salt and
pepper. Stir in Mansion Barbecue Sauce and bring to a boil.
Immediately after coming to a boil add cheese and cilantro and then
quickly remove from heat, stirring constantly until cheese has
incorporated into mixture.
Place a warm tortilla on each of four warm serving plates. Spoon equal
portions of duck mixture into the middle of each tortilla. Then roll
tortilla around filling and center in the middle of the plate. Spoon
mango pico de gallo beside each rolled tortilla and garnish with a
chili (to be eaten like a pickle for the adventurous) and cilantro
sprig.
Aired November 10, 1998
GMT RECIPES
Executive Chef Dean Fearing, from the award-winning Mansion Hotel on
Turtle Creek, shared with us the secrets behind his delicious Mango
Duck Recipe.
MC formatted using NTS & MC Buster on 01/15/99
Serving Ideas : Mango Pico De Gallo
Recipe by: Chef Dean Fearing The Mansion on Turtle Creek
Converted by MM_Buster v2.0l.
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