Duck Enchiladas with Guajillo-Cacao Sauce, Roasted Sweet Potato Cream, and Watercress Orange Pepita Salad

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Season the duck legs with 4 g of the salt and the black pepper. Heat the lard in an ovenproof pot and brown the duck on both sides for 6 to 8 minutes.

2. 2

   Add half of the white onion, half of the garlic, the bay leaf, the orange juice, and 250 ml water to the pot. Cover and bake at 190 °C / 375 °F for 45 minutes, or until the duck is very tender.

3. 3

   Meanwhile, place the sweet potato on a tray, toss with 15 ml olive oil and a pinch of salt, and roast at 190 °C / 375 °F for 30 minutes, until soft and lightly browned.

4. 4

   Toast the dried guajillo chiles on a comal or dry skillet over medium heat for 10 to 15 seconds per side, without burning them. Place them in a bowl with 250 ml hot water and soak for 15 minutes.

5. 5

   Roast the roma tomatoes, the remaining white onion, and the remaining garlic in a skillet or on a griddle with 5 ml olive oil over medium heat for 8 to 10 minutes, until they develop browned spots.

6. 6

   Blend the soaked chiles with the roasted tomatoes, roasted onion and garlic, unsweetened cocoa powder, ground cumin, ground cinnamon, piloncillo, apple cider vinegar, 250 ml water, and 4 g salt until smooth. Strain if you want a finer texture.

7. 7

   Cook the sauce in a saucepan with 5 ml olive oil over medium heat for 10 minutes, stirring occasionally, until slightly thickened. Adjust salt if needed.

8. 8

   Remove the duck from the oven and let it rest for 10 minutes. Remove the skin and bones, shred the meat, and mix it with 2 to 3 tablespoons of the sauce to keep it juicy. Discard the bay leaf.

9. 9

   For the sweet potato cream, blend the roasted sweet potato with the Mexican crema, orange zest, 2 g salt, and 2 to 4 tablespoons of the duck cooking juices or water until smooth and thick yet pourable.

10. 10

    For the salad, combine the watercress, orange segments, toasted pumpkin seeds, fresh cilantro, and a pinch of salt. Toss gently so the ingredients stay fresh and intact.

11. 11

    Warm the corn tortillas on a comal over medium heat for 20 to 30 seconds per side so they become flexible. Quickly dip each tortilla into the warm sauce, fill with shredded duck, and roll. Place them seam-side down in a baking dish.

12. 12

    Cover the enchiladas with more sauce and bake at 180 °C / 350 °F for 10 minutes so they heat through completely. Serve with the sweet potato cream, crumbled fresh cheese, and the watercress, orange, and pepita salad on top or on the side.