| 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 | t | Olive oil, plus |
| 1 | T | Olive oil |
| 1/2 | c | Minced yellow onions |
| 1 | c | Fresh sweet corn kernels |
| From one medium-size ear | ||
| 1 | T | Minced shallots |
| 2 | t | Chopped garlic |
| 1 | c | Cooked black beans |
| 1 | c | Cooked long-grain white rice |
| 1 | T | Chili powder |
| 3 | t | Ground cumin |
| 1 | c | Duck or other dark stock |
| 1 | T | Chopped fresh cilantro |
| leaves | ||
| Vegetable oil, for frying | ||
| 6 | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 24.1mg
Sodium: 413.8mg
Potassium: 261.5mg
Carbohydrates: 31.7g
Fiber: 4.9g
Sugar: 1.6g
Protein: 11.2g