Name: Duck Confit Enchiladas with Green Sauce
Yield: Makes 6 main-course servings
Cuisine: Mexician
Ingredients: ½ cup brown duck broth, chicken broth, or water; 4 tablespoons rendered duck fat; 3 cloves garlic, peeled and chopped fine; 12 confit duck legs or slow-roasted duck legs; 3 pounds fresh tomatillos, or four 10-ounce cans tomatillos; 1 bunch cilantro, leaves only; 12 small corn tortillas; 6 jalapeño chiles, stemmed, seeded, and chopped fine; 1 pint sour cream; 2 medium onions, chopped fine

Preparation info

Makes
6
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

I’ve always been a fan of chicken enchiladas served with a tart tomatillo green sauce and dolloped with sour cream, but using duck confit or slow-roasted duck legs instead takes something already very good to new heights. Don’t confuse tomatillos with green tomatoes; they’re different creatures. Fresh tomatillos are easy to recognize because the “tomatoes” are each covered with a paperlike sheath. Canned tomatillos work fine if you can’t find fresh.