Title: Duck burrito
 Categories: E.
      Yield: 4 Servings
 
      1 tb Olive oil
    1/2 c  Minced onions
      1    Ear of sweet corn, scraped
           From the cob
      1 tb Minced shallots
      2 ts Chopped garlic
      1    Roasted duck breast, (8 to
     10    Ounces) 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 and black pepper
      1 tb Chopped cilantro
      6 lg Flour tortillas
     12    Toothpicks
           Oil for frying
           Essence
    1/2 c  Grated Cheddar cheese
    1/2 c  Grated Monterey Jack cheese
      1 c  Jalapeno Sour Cream
 
  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 2/3. 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 Essence. Serve the
  burritos with the Chili Corn Sauce.
  
  Garnish each burrito with a sprinkle of the two cheeses and Jalapeno
  Sour Cream.
  
  Yield: 6 servings