Beyond the Fence, p. 226
3 ¼
pound smoked duck
12
ounces cream cheese, softened
1 (5 ¼
ounce) can green chilies, diced
¾
teaspoon ground coriander
8 tomato-basil
tortillas
2 cups
heavy cream
2 cups
grated Monterey Jack cheese
1
tablespoon Cajun seasoning
Preheat oven to 350 degrees. Remove skin from duck. Shred
meat. In a mixing bowl, combine cream cheese, green chilies and coriander. Mix
well with a rubber spatula.
Divide cream cheese mixture and shredded duck among
tortillas.
 |
| Duck meat provided by an awesome friend of ours who's really good at shooting things out of the sky. |
Roll up burrito style and place in a 9x13-inch baking dish.
Pour heavy cream over enchiladas and sprinkle Monterey Jack
cheese evenly over enchiladas. Sprinkle Cajun seasoning over enchiladas.
 |
| All ready to go! |
Bake
30 minutes or until golden and bubbly.
 |
| I kind of ruined the first one getting it out of the pan, so I took a picture of the intact ones instead. |
My Rating: 5/5 "These are amazing. They're a calorie whallop, don't get me wrong, but it's so worth it. The duck's not gamey at all when it's surrounded by cream cheese and peppers, and this just has so many delicious textures to sink your teeth into. It's a wonderful experience."
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