Green Enchiladas with Confit Duck

Ingredients

• 500 g Confit duck leg
• 8 piece Corn tortilla
• 400 g Fresh tomatillos
• 2 piece Poblano pepper
• 200 ml Crème fraîche
• 1 piece White onion
• 3 clove Garlic
• 30 g Fresh cilantro
• 150 g Oaxaca cheese
• 3 tbsp Corn oil
• 200 ml Water
• 1 tsp Salt

Instructions

1. Step 1

   Shred the confit duck and remove the bones.

2. Step 2

   Char the poblano peppers over a flame or in a skillet, then peel and deseed them.

3. Step 3

   Cook the tomatillos in a skillet with the chopped onion and garlic for 5 minutes.

4. Step 4

   Blend the cooked tomatillos, poblano peppers, cilantro and crème fraîche in a blender.

5. Step 5

   Pour the sauce into a saucepan, add 100ml of water, and season to taste with salt and pepper.

6. Step 6

   Warm the tortillas one by one in a skillet with a little oil.

7. Step 7

   Dip each tortilla in the sauce, fill with confit duck, roll and place in a baking dish.

8. Step 8

   Cover with the remaining sauce and sprinkle with grated cheese.

9. Step 9

   Bake in the oven at 180°C for 12 minutes.