Preparation:

Roast duck in 400° F oven for 1 hour. Remove and set aside to cool.

Meanwhile, empty mole into a one quart saucepan and add chicken stock. Stir until boiling. Reduce heat to keep warm.

Blanch corn and remove kernels from husk. Cook the black beans in water with tabasco until crisp. Mix corn, beans and chopped tomatillos together. Add a dash of tabasco. Set mixture aside.

When duck is cook, remove meat from carcass and cut into julienne strips.

Dip tortillas in mole, place on a baking sheet and cook in a 400° F oven for 2 minutes and remove from oven.

Sauté onions together with julienne duck in fresh butter until hot.

Fill tortillas with duck mixture and fold in half. Cover with cheese. Return to oven until cheese is melted. Serve with black bean and corn salsa, sour cream and lettuce.

Servings: 20
Source:
Submitted by: Recipe Group Member
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