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