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Up North duck burrito




Source of Recipe


Tapawingo restaurant, Ellsworth


Recipe Introduction


Wild rice crepes are filled with roasted duck and Lingonberry Sauce. Cook the duck and the rice in advance and it won't seem like so much to tackle at once. Note: Preserved lingonberries aren't easy to find.


List of Ingredients




DUCK

Meat from one 4-pound roasted duck, shredded (or roasted duck leg, or chicken thigh and leg meat)

CREPES

2 large eggs

1/2 cup milk

1/4 cup all-purpose flour

Pinch salt

2 tablespoons melted butter

1/4 cup finely chopped parsley

1/2 teaspoon finely chopped thyme

1 cup cooked wild rice

LINGONBERRY SAUCE

3 cups rich duck stock

4 tablespoons fresh orange juice

1 tablespoon lemon juice

4 tablespoons port wine

1/4 cup preserved lingonberries

1/2 teaspoon grated orange zest

Salt and pepper

More lemon juice, optional

ONION CONFIT

3 tablespoons butter

1 pound yellow onions, thinly sliced

1/2 teaspoon finely chopped thyme

1 bay leaf

1 cup duck or chicken stock

Salt and freshly ground pepper

FINAL ASSEMBLY

1 cup duck stock

Finely julienned orange zest

Set aside the shredded meat from the duck until ready to use.

Recipe



To prepare the crepes: In a medium bowl, mix together the eggs and milk.

Sift in the flour and salt and beat until the consistency of thin cream.

Stir in the butter, parsley and thyme. Let the batter rest for 30 minutes.

While making the crepes, stir the batter periodically to keep it mixed.

Heat a nonstick pan and brush it lightly with butter. Pour in just enough batter to coat the bottom. Immediately sprinkle on about 1 tablespoon of the rice. Cook 2 to 3 minutes, turn over and cook another minute.

Remove the crepe to a rack to cool and repeat until all the batter is used. You should get about 12 6-inch crepes.

To prepare the sauce: In a saucepan over high heat, reduce the duck stock to 1 cup.

Add the orange juice, lemon juice and port. Continue heating, reducing the volume by about one-quarter.

Add the lingonberries and orange zest. Season with salt and pepper and additional lemon juice, if desired.

To prepare the confit: In a large skillet, heat the butter over moderate heat. Add the onion, thyme and bay leaf and cook uncovered, stirring frequently, about 20 minutes, or until golden and soft. Monitor the heat carefully so the onions do not burn and become bitter.

Add the stock and continue to cook until about half of the liquid is reduced. Season with salt and pepper. Reserve.

To assemble: Combine the shredded duck meat, 1 cup of onion confit and final 1 cup of duck stock. Place it in a pan over moderate heat and slowly cook till most of the duck stock has evaporated. This step will meld the flavors and further tenderize the duck meat.

Stir about 1/3 cup of the lingonberry sauce into the duck mixture. Taste and season, if necessary; cool to room temperature.

Preheat the oven to 375 degrees.

Roll about 1/3 cup of the duck mixture into each crepe. Place the crepes on a baking sheet, and bake until heated through and lightly browned, about 10 to 15 minutes.

Serve the burritos, garnished with additional sauce, with a spoonful of preserved lingonberries, if desired, and the julienned orange zest.