I’m on holiday, that is, I have this week off work and am going away next week. I have spent today cross-legged on the floor cutting and sticking a sewing pattern in order to attempt to make a coat for a good friend of mine. It was pretty cathartic and my mind wandered to making something experimental for tea.
I was working yesterday, and A Man roasted a duck for our tea, served with roast potatoes, braised red cabbage, mashed sweet potato and a clementine sauce/gravy thing – it was mega-yummy! As I have said before, a whole duck can last 2 people for quite a number of meals so there was obviously quite a lot of leftover meat for me to use today.
There was half a packet of tortilla wraps in the breadbin, so I thought about making duck fajitas. Unfortunately this wouldn’t have required much imagination, so instead I concocted the following recipe, which was pretty successful – definitely one I’ll try again. It’s a kind of cross between chinese duck pancakes and mexican tacos. I intended to make guacamole but the avocado wasn’t ripe enough – a real advantage as it turns out, as the resulting salsa went brilliantly with the wraps. I didn’t bother to remove the stones from the cherries before cooking as they’re a pain in the bum and you end up losing half the fruit. Besides, I quite enjoy fishing them out after the fact with a fork but it does mean you have to warn fellow diners of the potential stones in their food.
Chilli-Cherry Duck Wraps
Cooked duck meat, plus fat and juices from the roasting tray
Several whole garlic cloves
1 firm avocado
1 white onion
Handful fresh coriander
1 punnet cherries (stones removed, if required)
1 red chilli
A little sugar
- Shred the meat into a frying pan and season well with salt and pepper. Add the garlic cloves and fat/juice and fry on a medium-high heat, stirring regularly. The duck meat should start to crisp up.
- Chop the avocado into fine dice. Mix in a bowl with half of the onion, also finely diced, the juice of half the lime and some roughly chopped coriander. Remove one or two of the (now soft) garlic cloves from the duck and mash into the salsa. Leave to stand until ready to serve.
- Remove the meat from the pan, draining off some of the fat if necessary. Tip the fruit in with half of the chilli, finely sliced, the remaining lime juice and the remaining onion, sliced. Add enough water or stock to come around a third up the side of the fruit (I used some of the leftover gravy from yesterday). Heat on a medium-low hob until the fruit softens. Mash the cherries and remove stones with a fork. Add sugar to taste and more chilli if necessary. Turn the heat down to low and reduce until the sauce is fairly thick.
- Divide the duck between the tortillas and add some of the cherry sauce. Wrap the tortillas around the meat and sauce and place in an oven-proof tray. Bake in a medium-hot oven until the tortillas are crisp on the outside.
- Serve with the avocado salsa and a salad.