Name: Duck Burritos with Chili Corn Sauce
Ingredients: 1 Whole Duck breast -; (abt 1 lb); Salt; to taste; Freshly-ground black pepper; to taste; 1 ts Olive oil; plus; 1 tb Olive oil; 1/2 c Minced yellow onions; 1 c Fresh sweet corn kernels; From one medium-size ear; 1 tb Minced shallots; 2 ts Chopped garlic; 1 c Cooked black beans; 1 c Cooked long-grain white rice; 1 tb Chili powder; 3 ts Ground cumin; 1 c Duck or other dark stock; 1 tb Chopped fresh cilantro leaves; Vegetable oil; for frying; 6 lg Flour tortillas; 12 Toothpicks; Bayou Blast; see * Note; 1 Recipe Chili Corn Sauce; see * Note; 1/2 c Grated Cheddar cheese; 1/2 c Grated Monterey Jack cheese; 1 c Cilantro sour cream

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		Emlive03	6	servings

INGREDIENTS

1		Whole Duck breast -; (abt 1 lb)
		Salt; to taste
		Freshly-ground black pepper; to taste
1	ts	Olive oil; plus
1	tb	Olive oil
1/2	c	Minced yellow onions
1	c	Fresh sweet corn kernels
		From one medium-size ear
1	tb	Minced shallots
2	ts	Chopped garlic
1	c	Cooked black beans
1	c	Cooked long-grain white rice
1	tb	Chili powder
3	ts	Ground cumin
1	c	Duck or other dark stock
1	tb	Chopped fresh cilantro leaves
		Vegetable oil; for frying
6	lg	Flour tortillas
12		Toothpicks
		Bayou Blast; see * Note
1		Recipe Chili Corn Sauce; see * Note
1/2	c	Grated Cheddar cheese
1/2	c	Grated Monterey Jack cheese
1	c	Cilantro sour cream

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Chili Corn
Sauce" recipes which are included in this collection.
Preheat the oven to 400 degrees. Season the duck breast with salt and
pepper. Heat 1 teaspoon of the olive oil in a large oven-proof saute pan
over medium heat. Place the duck breast, skin-side down, in the pan and
cook until the skin is crispy and brown, 10 minutes. Turn the duck breast
over and cook for 10 minutes more. Transfer the pan to the oven. Roast for
about 5 minutes for medium-rare; 8 minutes for medium; 10 minutes for well
done. Remove from the oven and let the meat rest for about 2 minutes. Let
cool and remove the skin. Shred the meat and set aside. Heat the remaining
1 tablespoon olive oil in a large saute pan over medium heat. Add the
onions and cook, stirring for 1 minute. Season with salt and pepper. Add
the corn, shallots, and garlic, and cook, stirring, for another 2 minutes.
Add the duck, black beans, and rice and season with the chili powder and
cumin. Add the duck stock and bring to a boil. Reduce the heat to
medium-low and simmer until the liquid has reduced by two-thirds, 2 to 3
minutes. Remove the pan from the heat and reseason with salt and pepper if
necessary. Stir in the cilantro. Cool completely. Preheat the fryer to 360
degrees. Spoon 3/4 cup of the filling into the center of each tortilla.
Lightly wet the edges of the tortilla with water, then fold in the sides of
the tortilla and roll it up tightly, forming a burrito, making sure that
the sides are completely sealed. If necessary, secure each end of the
burrito with a toothpick. Place the burritos, a couple at a time, in the
hot oil and fry until golden brown, 2 to 3 minutes on each side. Turn them
with a spoon for even browning. Drain on paper towels. Season with Bayou
Blast. To serve, spoon equal amounts of the Chili Corn Sauce in the center
of each plate. Place the burrito on the sauce, then garnish with a sprinkle
of the cheese and a dollop of cilantro sour cream. This recipe yields 6
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his EMERIL'S
TV DINNERS (c) 1998 - William Morrow Publishing From the TV FOOD NETWORK -
(Show # EM-SP03 broadcast 10-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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