Recipes With Cheese
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Duck Confit Enchiladas
Ingredients 12 corn tortillas

1 recipe FILLING for enchilladas (click or see below for recipe)

2-1/2 cupscrumbled La VacaRica Añejo Enchilado

3/4 cup olive oil

1 head frisee lettuce

1 tablespoon chopped raw red onions

2 tablespoons Lemon Viniagrette (click or see below for recipe)

1 recipe CORN SALAD (click or see below for recipe)

18 avocado slices (tossed with lime juice to prevent browning)

1 cup sour cream

1 recipe CHILE PUREE (click or see below for recipe)

1-1/2 cups ENCHILADA SAUCE (click or see below for recipe)

1 cup chopped scallions

1/2 cup chopped fresh cilantro leaves




Instructions 1. Fill tortillas as follows:

    (a) Soften a tortilla by sautéing it over low heat in a dry skillet on both sides until pliable.

    (b) Remove the skillet and place 2 to 3 tablespoons of the filling mixture and 2 tablespoons of the crumbled cheese on the tortilla. Roll it up, folding in the ends, to completely encase in filling.

    (c) Set aside, seam side down, and repeat until all tortillas are filled and folded.


2. Cook the enchiladas in two stages, as follows:

    (a) Heat about 1/4 to 1/3 inch of oil in a skillet over medium high heat. Add 3 to 4 enchiladas (depending upon the size of the pan; do not overcrowd) and sauté on all sides until golden brown.

    (b) Remove them from the oil, blot on absorbent toweling, and place, seam side down, in a baking dish. Repeat until all enchiladas have been fried and placed in the pan. If necessary, add more oil for succeeding batches.

    (c) Scatter the remaining La VacaRica Añejo Enchilado cheese over the enchiladas and bake in a 475°F oven until the cheese has softened.

3. Arrange the plate as follows:

    (a) Toss the frisee lettuce with lemon vinaigrette and red onion. Mound in the middle of each plate.

    (b) Sprinkle 2 tablespoons of the corn salad around the edge of each plate.

    (c) Slice two enchiladas per portion into halves. Set them on the mounded frisee salad.

    (d) Place 3 avocado slices and 3 dollops of sour cream around the edge of the plate.

    (e) Drizzle some of the chile puree over the enchilada pieces.

    (f) Ladle 2 ounces (4 tablespoons) of the enchilada sauce (heated) around each plate.

    (g) Sprinkle the scallions and cilantro around the plate.

Filling
Ingredients 6 legs DUCK CONFIT (see below or click for recipe)

2 cups COOKED BLACK BEANS (see below or click for recipe)

5 tbsp. sour cream

1 tbsp. fresh lime juice

3/4 cup ROASTED RED ONION (see below or click for recipe)

1/4 cup ENCHILADA SAUCE (see below or click for recipe)

1/2 tbsp. chopped raw red onions

2 teaspoons sliced green onions

2 teaspoons chopped fresh cliantro

1/2 teaspoon minced jalapeño

salt and pepper to taste




Instructions 1. Remove the duck legs from the fat, scrape clean. Pull away and discard the skin. Pull the meat for the bones and cut into dice. Place in a glass, earthenware, or stainless steel mixing bowl.

2. Puree the black beans with 4 tablespoons (1/4 cup) of the sour cream and the lime juice until smooth. There should be about 1 1/2 cups. Scrape out into the bowl holding the duck.

3. Add the remaining ingredients, and stir until evenly blended. Cover and refrigerate until needed.
Makes 6 servings worth.


Duck Confit
Ingredients 6 duck legs

3/4 cup kosher salt

1/2 cup sliced red onions

1-1/2 jalapeños, sliced

10 to 12 fresh cliantro stems

4 bay leaves

2 teaspoons whole white peppercorns

2 teaspoons ground cumin seed

2 teaspoons minced garlic

1-1/2 teaspoons dried oregano leaves

1-1/2 teaspoons paprika

1 teaspoon ground coriander seed

3/4 teaspoon dried thyme leaves

2 quarts reduced duck fat




Instructions 1. Place the duck legs in an earthenware, glass, or stainless steel bowl.

2. Blend all of the remaining ingredients, except the duck fat, in a small bowl to make a dry cure, and stir until the spices are evenly distributed. Pour this mixture over the duck. Toss to coat the duck evenly. Store the duck, covered, for 36 hours under refrigeration.

3. Remove the duck legs from the cure, and scrape away any excess that remains on the surface. Discard the cure.

4. Heat a small amount of the duck fat in a skillet and sear the duck legs on all sides until golden brown. Remove them to a rack and allow them to cool completely.

5. Heat the duck fat in a large pan to 180 to 190 degrees F. Add the duck legs and continue to simmer at a constant 190 degrees until the meat is quite tender.

6. Transfer the legs to a storage container (stainless steel, glass, or earthenware). Pour enough fat over the legs to completely submerge them. Chill until needed.
Makes 6 portions.


Cooked Black Beans
Ingredients 1/2 pound black turtle beans

1/3 cup sliced red onion

1/4 cup sliced carrot

1/4 cup sliced celery

1/2 to 1 whole jalapeño, sliced

2 bay leaves

1-1/2 teaspoons ground cumin seed

1 teaspoon kosher salt

1 teaspoon paprika

3/4 teaspoon minced garlic

3/4 teaspoons ground coriander

1/2 teaspoon dried oregano leaves

1/4 teaspoon ground white pepper




Instructions 1. Place the beans in a pan and add enough cold water to cover by 2 inches. Bring the water to a boil, and then remove the pot from the heat. Cover and let rest 1 hour. Drain the beans, add fresh cool water to cover, and return to a boil once more.

2. Add all of the remaining ingredients to the beans. Simmer the beans until they are tender to the bite.

3. Drain the beans, spread them out on a sheet pan. Remove the sliced vegetables and bay leaves. Transfer the beans to a storage container and hold in the refrigerator until needed.
Makes 6 portions.


Roasted Red Onions
Ingredients 4 teaspoons olive oil

3-1/2 cups thinly sliced red onion

3/4 teaspoon kosher salt

1/4 teaspoon ground white pepper

1 teaspoon ground coriander seed

1-1/2 teaspoon ground cumin seed

1/2 teaspoon dried oregano leaves

1-1/2 teaspoon paprika

1 pinch of cayenne, to taste




Instructions 1. Heat the olive oil in a skillet. Add the rend onions and cook over medium for about two minutes, stirring to coat the onions with the olive oil.

2. Add the remaining ingredients to the onions and stir to distribute them evenly. Sauté for another 2 to 3 minutes.

3. Place skillet in a 400 degree F oven for about 15 to 20 minutes, or until the onions are tender.

4. Turn the onions out onto a baking sheet, spread them into a thin layer, and allow them to cool to room temperature. Transfer them into a storage container and refrigerate until needed.


Enchilada Sauce
Ingredients 1/3 to 1/2 cup ROASTED RED ONIONS (click or see above for recipe)

3 tablespoons fresh lime juice

3 ounces red wine

1 bay leaf

5 to 6 fresh cilantro stems

3/4 to 1 whole jalapeño pepper, sliced thinly

1/2 teaspoon grated orange zest

1/2 teaspoon paprika

24 ounces (3 cups) double strength duck stock (should be reduced with red wine, garlic, and black peppercorns to intensify the flavor. Reduce the mixture by half to 2/3 before measuring.

6 ounces (12 tablespoons) diced unsalted butter

2 teaspoons chopped fresh cilantro

salt and freshly ground pepper to taste




Instructions 1. Combine the roasted red onion, lime juice, red wine, bay leaf, cilantro stems, jalapenos, orange zest, and paprika in a saucepan and reduce over medium heat until very thick, about the consistency of syrup.

2. Add the duck stock, bring to a boil, and reduce, skimming the surface as necessary, until 12 ounces remain (1 1/2 cups). Allow this mixture to cool to 140 degrees.

3. Add the butter and cilantro and stir or whip until it is completely incorporated.

4. Season the sauce with salt and pepper to taste. Reserve until needed.
Makes 6 servings.


Lemon Vinagrette
Ingredients 4-1/2 tablespoons extra-virgin olive oil

1-1/2 tablespoons fresh lemon juice

salt and freshly ground pepper to taste

chopped fresh cliantro to taste (optional)




Instructions 1. Whip all ingredients together until a temporary emulsion forms. Use at once, or reserve until needed. If using the vinaigrette after storage, be sure to blend well to properly recombine ingredients.
Makes 6 servings.


Corn Salad
Ingredients 1 cup blanched corn kernels

1-1/2 tablespoons small dice red bell peppers

1 tablespoon LEMON VINAIGRETTE (see above or click for recipe)

1/2 tablespoon chopped raw red onion

1/2 tablespoon sliced scallions

1/2 tablespoon chopped fresh cliantro

1/2 teaspoon kosher salt

1 small pinch cayenne pepper




Instructions 1. Combine all ingredients in a glass, earthenware, or stainless steel bowl.

2. Cover and refrigerate until needed.
Makes 6 servings.


Roasted Chile Puree
Ingredients 1 tablespoon LEMON VINAIGRETTE (click or see above for recipe)

2 teaspoons champagne vinegar

1/4 teaspoon ground coriander

1/4 teaspoon paprika

1/8 teaspoon ground cumin

1/2 yellow bell pepper, roasted, peeled, seeded

1/2 red bell pepper, roasted, peeled, seeded

1/2 jalapeño chile pepper, roasted, peeled, seeded

1/4 poblano chile pepper, roasted, peeled, seeded

2 teaspoons chopped fresh cilantro leaves

2 teaspoons ROASTED RED ONIONS (see above or click for recipe)

1 tablespoon extra-virgin olive oil

salt and pepper to taste




Instructions 1. Combine the vinegar, vinaigrette, coriander, cumin, and paprika in a food processor (fitted with a steel blade). Pulse the machine on and off until a smooth paste is formed.

2. Add the red and yellow peppers, jalapeno, poblano, cilantro, and red onions. Process this mixture until relatively smooth. With the machine running, add the olive oil through the feed tube.

3. Transfer the pure to a non-reactive container (glass, earthenware, stainless steal), and salt and pepper to taste, and store under refrigeration until needed.
Makes 6 portions.

Makes 6 servings.

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