- 2 whole boneless skinless duck breasts
- 1 lime, juiced
- 1 cup sour cream
- Salt and pepper
- 1/2 tablespoon canola oil
- 1 cup Barbeque sauce
- 8 flour tortillas
- 1 Maui Onion, sliced thin, Sauteed to golden brown
- 1 ripe mango, peeled, seeded, and cut into thin strips
- 1 roasted poblano chili, peeled, seeded, and cut into thin strips
- 1 small red onion, cut into thin rings and grilled
- 1 cup grated jalapeno Jack cheese
- 1 tablespoons freshly chopped cilantro
- 4 sprigs fresh cilantro
Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.