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1
Prepare smoker for cold smoke.
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2
Place breasts on a smoker rack and put in smoker for 15 minutes.
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3
Remove from smoker.
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4
In a small bowl, add fresh lime juice to sour cream and stir.
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5
Season with salt, to taste.
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6
Refrigerate until ready to serve.
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7
Preheat oven to 350 degrees F.
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8
Place duck breasts in saute pan and place in oven.
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9
Roast duck for 10 minutes or until medium-rare.
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10
Remove from oven and cool.
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11
Using a sharp knife, dice duck breasts into 1/2-inch pieces.
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12
Place oil in a large saute pan over medium high heat.
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13
When hot, add onions and saute for 3 minutes or until onions are translucent.
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14
Add diced duck, season with salt and pepper.
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15
Stir in barbecue sauce, bring to a boil, and immediately remove from heat.
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16
Place four flour tortillas on a clean work surface.
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17
Divide the duck mixture onto the tortillas to cover.
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18
Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture.
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19
Top with the remaining flour tortillas and brush each side with a small amount of canola oil.
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20
Bring a large saucepan or griddle to medium heat.
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21
Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes.
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22
With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown.
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23
Remove from pan or griddle and place on cutting board.
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24
Cut into six wedges.
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25
Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig.
