Duck Burrito

Ingredients:

1 tb Olive oil
1/2 c Minced onions
1 Ear Sweet corn; kernels
-scraped from the cob
1 tb Minced shallots
2 ts Chopped garlic
1 Roasted duck breast; (8 to
-10 oz), pulled
1 c Cooked black beans
1 c Cooked white rice
1 tb Chili powder
2 ts Cumin
1 c Duck or any dark meat stock
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Chopped cilantro
6 lg Flour tortillas
12 Toothpicks
Oil; for frying
Emeril's Essence; see * Note
Chili Corn Sauce; see * Note
1/2 c Grated Cheddar cheese
1/2 c Grated Monterey Jack cheese
1 c Jalapeno sour cream

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.

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