Best Duck tortillas. Dressed with cilantro, chopped onions and mozzarella.

Ingredients

• 1.5 pounds Roasted Duck (deboned, skin removed, cut into bite‑size pieces)
• 2 tablespoons Duck Fat (rendered from the duck, strained through a fine mesh sieve)
• 1.5 cups Celery (diced)
• 2 cups Carrots (diced)
• 0.5 cup Onion (diced)
• 1 large Jalapeño (seeded and diced; use 2–3 smaller jalapeños if large one is very hot)
• 4 cloves Garlic (minced)
• 1 teaspoon Ground Cumin (freshly ground)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt (kosher or sea salt)
• 1 can Chipotle Peppers in Adobo Sauce (7.5 oz can, whole peppers with sauce)
• 0.5 bunch Fresh Cilantro (chopped; half added to the pan, half for garnish)
• 1 cup Mozzarella Cheese (shredded)
• 6 pieces Small Flour Tortillas (6‑inch, warmed before filling)
• 0.5 cup Dry White Wine (Chardonnay) (cooking wine, inexpensive)

Instructions

1. Render and Strain Duck Fat

   Place the collected duck drippings in a small skillet over medium heat. Cook until the fat melts, then pour through a fine mesh sieve into a heat‑proof container and set aside. Reserve a couple of tablespoons for sautéing.

   Time: PT5M

   Temperature: Medium heat

2. Prepare Vegetables

   Dice celery, carrots, onion, jalapeño (seeded), and mince the garlic. Set aside in a bowl.

   Time: PT10M

3. Sauté Vegetables in Duck Fat

   Add 2 tbsp of rendered duck fat to a large frying pan over medium heat. Add the diced vegetables and sauté, stirring occasionally, until they begin to soften (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

4. Add Aromatics and Spices

   Stir in the minced garlic, ground cumin, black pepper, and a pinch of salt. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. Deglaze with Wine and Add Chipotle

   Pour in ½ cup of dry white wine, scraping the bottom of the pan to release browned bits. Add the whole chipotle peppers with their adobo sauce. Stir and let the mixture simmer for 3–4 minutes.

   Time: PT4M

   Temperature: Medium heat

6. Incorporate Duck Meat

   Add the chopped duck meat to the pan, stirring to coat with the sauce. Cook for about 8 minutes, allowing the meat to heat through and absorb flavors. Taste and adjust salt, pepper, and cumin as needed.

   Time: PT8M

   Temperature: Medium heat

7. Finish with Cilantro

   Stir in half of the chopped cilantro just before removing from heat. Reserve the remaining cilantro for garnish.

   Time: PT1M

8. Warm Tortillas

   In a separate clean skillet, lightly brush with a little duck fat (or oil) and warm each tortilla for about 30 seconds per side until pliable.

   Time: PT5M

   Temperature: Medium heat

9. Assemble Tortillas

   Place a generous spoonful of the duck‑vegetable mixture onto each warm tortilla, sprinkle with shredded mozzarella, and fold in half. Return the folded tortilla to the skillet for 1 minute per side, just until the cheese melts.

   Time: PT5M

   Temperature: Medium heat

10. Garnish and Serve

    Transfer the finished tortillas to a serving plate, sprinkle the remaining cilantro on top, and serve immediately. Optional: pair with Spanish rice or a simple green salad.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Roasted Duck: Chicken thigh, Turkey breast
• Instead of Duck Fat: Pork lard, Butter, Olive oil
• Instead of Celery: Fennel, Celery stalks
• Instead of Carrots: Parsnips
• Instead of Onion: Shallots
• Instead of Jalapeño: Serrano pepper, Poblano pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ground Cumin: Coriander, Chili powder
• Instead of Black Pepper: White pepper
• Instead of Salt: Soy sauce (1 tsp)
• Instead of Chipotle Peppers in Adobo Sauce: Chipotle powder, Smoked paprika
• Instead of Fresh Cilantro: Parsley
• Instead of Mozzarella Cheese: Monterey Jack, Queso fresco
• Instead of Small Flour Tortillas: Corn tortillas
• Instead of Dry White Wine (Chardonnay): Chicken broth, Other dry white wine

Equipment Needed

• Frying Pan
• Cutting Board
• Chef's Knife
• Kitchen Scissors (optional)
• Fine Mesh Sieve (optional)
• Measuring Cups
• Measuring Spoons
• Spatula
• Serving Plate
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Render and strain duck fat
• Debone and chop duck meat
• Sauté vegetables in duck fat until soft
• Simmer duck with wine, chipotle, and spices
• Warm tortillas and melt mozzarella

Chef Tips from the Video

• Using duck fat instead of oil gives the dish a luxurious depth of flavor.
• Finely dice the duck meat so it mixes evenly with the vegetables and fits nicely in the tortilla.
• Add the cilantro at the very end to keep its bright, fresh flavor.
• If you like extra heat, finish with a sprinkle of red chili flakes just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Duck filling can be frozen for up to 2 months; reheat gently before assembling.

Room temperature: Do not leave assembled tortillas at room temperature for more than 2 hours.

Make-Ahead Tips

• Render and strain duck fat ahead of time; store in the freezer.
• Chop all vegetables and keep them in a sealed container in the fridge.
• The duck filling can be made a day ahead; reheat gently before assembling.

Frequently Asked Questions