Green Enchiladas with Confit Duck

Name: Green Enchiladas with Confit Duck
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 portions
Cuisine: mexicaine
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

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~16-24 €

Valeurs nutritionnelles

Score santé

Médiocre · /100

620 kcal

par portion

38 gProtéines

32 gLipides

52 gGlucides

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Etapes

1
Shred the confit duck and remove the bones.
8 min
2
Char the poblano peppers over a flame or in a skillet, then peel and deseed them.
8 min
3
Cook the tomatillos in a skillet with the chopped onion and garlic for 5 minutes.
5 min
4
Blend the cooked tomatillos, poblano peppers, cilantro and crème fraîche in a blender.
3 min
5
Pour the sauce into a saucepan, add 100ml of water, and season to taste with salt and pepper.
1 min
6
Warm the tortillas one by one in a skillet with a little oil.
5 min
7
Dip each tortilla in the sauce, fill with confit duck, roll and place in a baking dish.
8 min
8
Cover with the remaining sauce and sprinkle with grated cheese.
2 min
9
Bake in the oven at 180°C for 12 minutes.
12 min