eatingclub vancouver: Duck Enchiladas with Chipotle Peanut Salsa

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With all the hecticness of the past month, it turns out that we totally overlooked Weekend Wokking this month and didn't have time to prepare anything specifically for the event.

The featured ingredient this month is cheese. Normally this would be a cause for concern, because we're not big cheese-eaters in the house and seldom prepare a cheese-laden dish.

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Enter these duck enchiladas. This dish just missed our cut-off for our July Latin fiesta (Julio Latino!) -- but never the mind, when it misses one party, it gets to crash another! Hooray for the golden, bubbling Monterey Jack cheese that tops these enchiladas.

As with our previous enchiladas, these came together pretty quickly, provided that the ingredients are on hand.

We already had an excess of chipotle peanut salsa, and an excess of corn tortillas from our taco night.

left: roast duck; right: shredded duck meat

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I had defrosted a duck from the freezer and had simply roasted it off for the fat and whatever meat it might yield.

It yielded enough meat for us to make 12 enchiladas.

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As we did for our Enchiladas Verdes, we dipped each corn tortilla into the sauce, filled it with shredded meat, rolled the tortilla, and lined a baking pan with them. We topped with whole thing with our remaining sliced Monterey Jack in the refrigerator.

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I don't remember the chipotle peanut salsa starting out very spicy (it wasn't when I kept tasting it as I was making it), but, somehow, some way, along the road to enchilada-ville, there was an increase in intensity of heat. This salsa was freakish-hot, so I say thank goodness for the golden, bubbly cheese tempering all that delicious heat.

eatingclub vancouver Weekend Wokking posts:
Ravioli "Caprese": Tomato, Basil, Bocconcini
Eggplant "Clafouti"
Bibingka
Pumpkin Congee w/ Pumpkin "Beignets" & Sesame-Roasted Pumpkin Seeds
Chicken, Broccoli and Cheese w/ Pipián Verde
Adobo Mushroom Tart
Duck and Orange Crêpes with Orange-White Wine Sauce
Almond Eggplant "Bisteeya" (Bastilla)
"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
Korean Soybean Sprouts Pancake (Kongnamul Jeon)
Lemon Chamomile Tiramisu
Cilantro Horchata
Strawberry Cilantro Salsa, on Grilled Flank Steak
Duck Enchiladas with Chipotle Peanut Salsa
Clear Oxtail Soup with Corn, Cabbage and Potatoes
Beijing Pickled Cabbage
Salsa Romesco ("Queen of the Catalan Sauces!")
Aguadito de Pollo (Peruvian Chicken Soup)
Bangus Belly à la Bistek (Milkfish Belly with Onions, Calamansi and Soy Sauce)
White Pork with Garlic Sauce, Two Ways (蒜泥白肉)
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu (蕃茄雞蛋跟豆腐)
Steamed Fish and Tofu with Chinese Black Beans
Spinach and Cheese with Puff Pastry, Three Ways

We're submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient.

The host this month is Yasmeen of Health Nut.

If you would like to participate or to see the secret ingredient, check who's hosting next month.

Check out all Weekend Wokking Roundups.

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Recipes
Duck Enchiladas with Chipotle Peanut Salsa
Makes 6 servings

1 whole duck
chipotle peanut salsa, approx. 3 cups (recipe below)
12 corn tortillas
grated Monterey Jack cheese, or queso fresco, crumbled

Roast duck:
Roast whole duck in a 400 F oven until done and golden-brown. Let cool. Shred duck meat. Reserve carcass for making stock.

Corn Tortilla:
In a small fry pan, heat oil. Pan-fry tortilla on each side, about 10 seconds each, until pliable.

Assembly:
Divide shredded duck into 12 portions.

Dip/soak each fried tortilla in chipotle peanut salsa and place on your platter. Fill with a portion of shredded duck, then roll. Repeat until you have finished filling and rolling all tortillas. Pour over remaining salsa.

Top your enchiladas with cheese. Place in 400F oven until cheese is golden brown and bubbling. Serve.

Chipotle Peanut Salsa
Makes approximately 3 cups

6 large tomatoes, sliced
1 onion, cut in wedges
4 chipotle peppers
3 tbsp smooth peanut butter
juice of half a lime
salt and pepper

Roast the tomatoes in the oven until most of its liquid has evaporated. Roast the onions in the same pan as well. Blend the roasted tomatoes and onions, and everything else in a blender until smooth.

Serve as a salsa for tacos, or as a sauce for grilled meats.

eatingclub vancouver Mexican
Tacos... then
Tacos... now
Chicken Tortilla Soup
Semi-Lime-cooked, Semi-Yucatecan Shrimp with Garlic Chips
Chicken, Broccoli and Cheese with Pipían Verde
Quickie Turkey Tortilla Soup
Tacos of Carnitas with Pineapple, with Roasted Salsa and Sweet Potato
Shrimp a la Mexicana (Camarones a la Plancha)
Enchiladas Verdes
Cilantro Horchata
Strawberry Cilantro Salsa, on Grilled Flank Steak
Mexican Ancho Guajillo Chicken
Chipotle Ground Turkey on Flour Tortilla
Tacos... again (July 2009)
Tacos al Pastor with Chipotle Peanut Salsa
Tacos with Beer-braised Carnitas Filling
Shredded Beef and Tripe Tacos
Duck Enchiladas with Chipotle Peanut Salsa
Blueberry Tres Leches Cake
Crab Tostada
Homemade Mexican Chorizo Sausage
Torta (Mexican Sandwich)