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1
Prepare a smoker for cold smoke.
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2
Place duck breasts on a smoker rack and put in the smoker for 15 minutes.
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3
Remove from the 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, and refrigerate until ready to serve.
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6
Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven.
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7
Roast duck for 10 minutes or until medium rare.
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8
Remove from the oven and allow to cool.
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9
Using a sharp knife, dice the duck breast into 1/2-inch pieces.
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10
Place the canola oil in a large saute pan over medium high heat.
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11
Add diced duck and season with salt and pepper.
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12
Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
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13
Place 4 flour tortillas on a clean cutting board.
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14
Divide the duck mixture onto the tortillas.
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15
Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture.
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16
Top with the remaining 4 tortillas and brush each side with canola oil.
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17
Bring a large saute pan or griddle to medium heat.
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18
Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes.
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19
Using a spatula flip tortilla over to cook other side.
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20
Remove from pan and place on cutting board and cut into 6 wedges.
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21
Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig.
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22
Repeat with the remaining tortilla stacks.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
