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Barbecued Duck Wrapped In Flour Tortillas with Mango Pico

3 Whole boneless; skinless duck breasts
1/2 tb Canola oil
1/4 c Diced onions
Salt and black pepper; to taste
1/2 c Mansion barbecue sauce
4 Flour tortillas; cooked and warm
1/3 c Grated jalapeno jack cheese
1 tb Chopped fresh cilantro
Mango pico de gallo; see recipe
4 Fresh serrano chilies
4 Sprigs fresh cilantro


Prepare smoker for hot smoke. Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker. Preheat oven to 350 degrees.


Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool. Using a sharp knife, dice duck breasts into 1/2 inch pieces.


Place oil in a large saute pan over medium heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck and saute for 1 additional minute, seasoning with salt and pepper. Stir in Mansion Barbecue Sauce and bring to a boil. Immediately after coming to a boil add cheese and cilantro and then quickly remove from heat, stirring constantly until cheese has incorporated into mixture.


Place a warm tortilla on each of four warm serving plates. Spoon equal portions of duck mixture into the middle of each tortilla. Then roll tortilla around filling and center in the middle of the plate. Spoon mango pico de gallo beside each rolled tortilla and garnish with a chili (to be eaten like a pickle for the adventurous) and cilantro sprig.


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