RECIPE: California Duck Burritos

California Duck Burritos

1 duck @4 lbs., quartered
salt and pepper
3 c. chicken broth
1 T. chopped ginger
2 T. finely sliced sun dried tomatoes
2 T. dry sherry
3 T. soy sauce
3 T. plum sauce
2 sprigs fresh rosemary, plus more for garnish
8 flour tortillas

Season duck pieces with s&p, place on a shallow roasting sheet and roast in a pre-heated 500 degree oven for 1/2 hour. The skin will brown.  Remove the pieces, save the pan with the accumulated duck fat. 

When duck is cool remove and save the skin.

Place the skinless duck pieces in the broth in a heavy lidded pot, combine with ginger, tomatoes, sherry, soy, plum sauce and the rosemary leave stripped off the stems.  Cover and simmer on low for 1 hr.

Meanwhile, sliver the duck skin and return to the pan with the.  Roast at 350 until the remaining fat on the skin has cooked out and the little strips have browned nicely and are tucked up into little curls.  Stir occasionally.  Takes about 35 minutes. Drain on paper towels. You can ditch that fat now.

Take the braised duck from the heat and remove the duck from the liquid.  Let liquid cool completely and  when the fat congeals on top, skim it off, and dispose.

Remove the duck meat from the bones, discard bones.  Slice the meat into bite size pieces.

Return the skimmed liquid to the stove and reduce to about 1 cup.  Add the duck pieces and simmer until heated through. 

Warm the tortillas and divide the duck mixture between them.  Roll up burrito style (seam side down).  Spoon remaining sauce directly over the tops of the burritos to moisten them a bit more.  Sprinkle the duck cracklings on top, garnish with rosemary sprigs.

I think presenting these two at a time, side by side, is prettiest. Pass side dished separately.

Share and Enjoy

Written by on January 28, 2010 under ALL RECIPES.

  • ilinap

    This sounds wonderful. My sons are big fans of duck crepes so I might have to try this. I haven't found a good source to buy duck here in Raleigh. I used to get it fresh from a colleague's hunting trips. Thanks to Allison for passing along your blog!

  • Sean

    I've tried this recipe with wild ducks and it works really well. Mostly though I find the duck in the freezer at the grocery store, hardly ever get a fresh one in the city unless I go to Chinatown. Out in Long Island there is a great chicken and duck farm. Old fashioned family farm, has been free range before there was such a thing as 'free range.' Would love to hear if you try the duck — Sean

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