Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1/2 cup 31g / 1.1oz Minced onions

  3. 1 Sweet corn, kernels scraped from the cob

  4. 1 tablespoon 15ml Minced shallots

  5. 2 teaspoons 10ml Chopped garlic

  6. 1 Roasted duck breast - (8 to 10 oz) - pulled

  7. 1 cup 160g / 5.6oz Cooked black beans

  8. 1 cup 160g / 5.6oz Cooked white rice

  9. 1 tablespoon 15ml Chili powder

  10. 2 teaspoons 10ml Cumin

  11. 1 cup 237ml Duck or any dark meat stock Salt - to taste Freshly-ground black pepper - to taste

  12. 1 tablespoon 15ml Chopped cilantro

  13. 6 tablespoons 90ml Flour tortillas (large)

  14. 12 Toothpicks Oil - for frying Emeril's Essence - seeNote Chili Corn Sauce - seeNote

  15. 1/2 cup 73g / 2.6oz Grated Cheddar cheese

  16. 1/2 cup 73g / 2.6oz Grated Monterey Jack cheese

  17. 1 cup 237ml Jalapeno sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" and "Chili Corn Sauce" recipes which are included in this collection. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 1 minute. Season with salt and pepper. Add the corn, shallots, and garlic and continue to saute for 2 minutes. Stir in the pulled meat, black beans, and rice. Season the mixture with the chili powder and cumin. Add the duck stock and bring to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the liquid has reduced by two-thirds. Remove the pan from the heat and reseason if necessary. Stir in the cilantro. Cool the mixture completely. Preheat the fryer. Spoon 3/4 cup of the filling in the center of each flour tortilla. Lightly wet the sides of the tortilla with water. Fold in the sides of the tortilla and roll the tortilla up tightly, forming a burrito, make sure that the sides are completely sealed. If necessary, secure the each burrito with the toothpicks. Place the burritos, a couple at a time in the hot oil and fry until golden-brown, about 2 to 3 minutes on each side. Stir the burritos with a spoon, occasionally for over all browning. Fry the burritos in batches. Remove the burritos from the oil and drain on a paper-lined plate. Season the burritos with Emeril's Essence. Serve the burritos with the Chili Corn Sauce. Garnish each burrito with a sprinkle of the two cheeses and jalapeno sour cream. This recipe yields 6 servings.


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