Duck Burrito
| Yield: | 6 Servings |
| Categories: | Main Dishes, Burritos |
| 1 | tb | Olive oil |
| 1/2 | c | Minced onions |
| 1 | Ear Sweet corn; kernels scraped from the cob | |
| 1 | tb | Minced shallots |
| 2 | ts | Chopped garlic |
| 1 | Roasted duck breast; (8 to 10 oz), pulled | |
| 1 | c | Cooked black beans |
| 1 | c | Cooked white rice |
| 1 | tb | Chili powder |
| 2 | ts | Cumin |
| 1 | c | Duck or any dark meat stock |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Chopped cilantro |
| 6 | lg | Flour tortillas |
| 12 | Toothpicks | |
| Oil; for frying | ||
| Emeril's Essence; see * Note | ||
| Chili Corn Sauce; see * Note | ||
| 1/2 | c | Grated Cheddar cheese |
| 1/2 | c | Grated Monterey Jack cheese |
| 1 | c | Jalapeno sour cream |
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