Duck Confit Enchiladas with Green Sauce

Preparation info
  • Makes


    main-course servings
    • Difficulty


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.