1 tablespoon olive oil
3 cups duck breast, skinned, boned, cut into 3/4” dice
2 large onions, cut into 1/2” dice
1 red bell pepper, seeded, cut into 1/2” dice
2 jalapenos, cut into fine dice
3 cloves of garlic, minced
1/4 tablespoon ancho powder
1/4 tablespoon chipotle powder
2 teaspoons ground cumin
1 cup rich duck or chicken stock
2 tablespoons cilantro, chopped
1 fully packed cup grated jack cheese
Lime juice to taste
Salt to taste
8 warm corn or flour tortillas
Mango Pico De Gallo (recipe to follow)
Avocado Relish (recipe to follow)
Fresh sprigs of cilantro

Heat oil in a medium saucepan over medium-high heat. When hot, add duck and sauté for 5-8 minutes or until golden brown. Add onions and peppers and sauté for 3 more minutes. Add jalapenos, garlic, ancho powder, chipotle powder, and cumin, and sauté for 2 minutes. Deglaze with the stock and simmer for 5 minutes or until the stock has evaporated. Remove saucepan from heat and fold in cilantro and cheese. Stir until mixture has a creamy consistency. Season with lime juice and salt.

Portion “chili” mixture onto 8 warm tortillas. Roll up each tortilla into a cylinder shape. Place 2 tacos on each plate side by side. On one side of the tacos spoon the Mango Pico de Gallo and the Avocado Relish side by side. Garnish the top with sprigs of cilantro. Serves 4.