From: Kerbey Lane Cafe, Austin, TX. Yield: 1 serving.
3 oz. fully cooked Maple Leaf Farms Pulled Duck
½ oz. fresh spinach
1 oz. caramelized onions
1 10" Spinach tortilla
as needed, olive oil
2 oz. aged white Wisconsin cheddar cheese, shredded
2 oz. tamarind chile paste on the side
1 oz. corn pico de verano
Pico de Verano (Summer Pico):
3 red bell peppers, finely diced
3 green bell peppers, finely chopped
½ bunch cilantro, finely chopped
2 cups corn kernels
5 jalapenos, seeds removed, finely chopped
1 medium red onion, finely chopped
½ tsp. salt
1 tsp. black pepper
3 Tbsp. lime juice
¾ cup olive oil
Heat pulled duck, spinach and caramelized onions in saute pan. Brush tortilla with olive oil and place in hot skillet. Place duck mixture on one side of tortilla and add cheese. Fold over tortilla and crisp it on both sides. Cut into 5 triangles. Serve with 1 oz. pico de verano and side of tamarind sauce.
For pico de verano: Combine first 6 ingredients in large mixing bowl. In measuring cup, whisk together 3 Tbsp. lime juice with ¾ cup olive oil, pinch of salt and pepper. Pour over vegetables and mix thoroughly. Refrigerate. Pico de Verano stays fresh for 2 days.