Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 whl Duck breast - (abt 1 lb) Salt to taste Freshly-grnd black pepper to taste
- 1 tsp Extra virgin olive oil plus
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Chopped yellow onions
- 1 c. Fresh sweet corn kernels from one medium-size ear
- 1 Tbsp. Chopped shallots
- 2 tsp Minced garlic
- 1 c. Cooked black beans
- 1 c. Cooked long-grain white rice
- 1 Tbsp. Chili pwdr
- 3 tsp Grnd cumin
- 1 c. Duck or possibly other dark stock
- 1 Tbsp. Minced fresh cilantro leaves Vegetable oil for frying
- 6 lrg Flour tortillas
- 12 x Toothpicks Bayou Blast see * Note
- 1 x recipe Chili Corn Sauce see * Note
- 1/2 c. Grated Cheddar cheese
- 1/2 c. Grated Monterey Jack cheese
- 1 c. Cilantro lowfat sour cream
Direcciones
- Preheat the oven to 400 degrees.
- Season the duck breast with salt and pepper. Heat 1 tsp. of the extra virgin olive oil in a large oven-proof saute/fry pan over medium heat. Place the duck breast, skin-side down, in the pan and cook till the skin is crispy and brown, 10 min. Turn the duck breast over and cook for 10 min more. Transfer the pan to the oven. Roast for about 5 min for medium-rare; 8 min for medium; 10 min for well done. Remove from the oven and let the meat rest for about 2 min. Let cold and remove the skin. Shred the meat and set aside.
- Heat the remaining 1 Tbsp. extra virgin olive oil in a large saute/fry pan over medium heat. Add in the onions and cook, stirring for 1 minute. Season with salt and pepper. Add in the corn, shallots, and garlic, and cook, stirring, for another 2 min. Add in the duck, black beans, and rice and season with the chili pwdr and cumin. Add in the duck stock and bring to a boil. Reduce the heat to medium-low and simmer till the liquid has reduced by two-thirds, 2 to 3 min. Remove the pan from the heat and reseason with salt and pepper if necessary. Stir in the cilantro. Cold completely.
- Preheat the fryer to 360 degrees.
- Spoon 3/4 c. of the filling into the center of each tortilla. Lightly wet the edges of the tortilla with water, then mix in the sides of the tortilla and roll it up tightly, forming a burrito, making sure which the sides are completely sealed. If necessary, secure each end of the burrito with a toothpick. Place the burritos, a couple at a time, in the warm oil and fry till golden, 2 to 3 min on each side. Turn them with a spoon for even browning. Drain on paper towels. Season with Bayou Blast.
- To serve, spoon equal amounts of the Chili Corn Sauce in the center of each plate. Place the burrito on the sauce, then garnish with a sprinkle of the cheese and a dollop of cilantro lowfat sour cream.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 406 | |
| Calories from Fat 199 | 49% |
| Total Fat 22.25g | 28% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 161mg | 7% |
| Potassium 713mg | 20% |
| Total Carbs 34.19g | 9% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.02g | 1% |
| Protein 18.52g | 30% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
