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Ingredients

12 corn tortillas
Enchilada Filling (recipe follows)
2 1/2 cups (10 ounces) Wisconsin Monterey Jack cheese, grated
3/4 cup olive oil
1 head frisée lettuce
1 tablespoon red onion, chopped
Lemon Vinaigrette, divided (recipe follows)
Corn Salad (recipe follows)
2 avocados, sliced into 18 slices
1 cup sour cream
Roasted Chile Purée (recipe follows)
Enchilada Sauce (recipe follows)
1 cup scallions, chopped
1/2 cup cilantro, chopped

Enchilada Filling:
6 legs Duck Confit (recipe follows)
2 cups prepared Black Beans (recipe follows)
1/4 cup sour cream
1 tablespoon fresh lime juice
3/4 cup Roasted Red Onion (recipe follows)
1/4 cup Enchilada Sauce (recipe follows)
1/2 tablespoon red onion, chopped
2 teaspoons scallions, slice
2 teaspoons fresh cilantro, chopped
1/2 teaspoon jalapeño pepper, minced
Salt and ground black pepper to taste

Duck Confit:
6 duck legs
3/4 cup Kosher salt
1/2 cup red onion, sliced
1 1/2 jalapeños, stemmed, seeded and sliced
10 to 12 cilantro stems
4 bay leaves
2 teaspoons whole white peppercorns
2 teaspoons garlic, minced
1 1/2 teaspoons each dried oregano and paprika
1 teaspoon each ground cumin and ground coriander
3/4 teaspoon dried thyme leaves
2 quarts rendered duck fat

Enchilada Sauce:
1/3 to 1/2 cup Roasted Red Onion
3 tablespoons fresh lime juice
3 ounces dry red wine
1 bay leaf
5 to 6 cilantro stems
1 jalapeño pepper, stemmed, seeded and thinly slice
1/2 teaspoon orange zest, grated
1/2 teaspoon paprika
3 cups strong duck stock (made from duck carcass and red wine)
3/4 cup unsalted butter, diced
2 teaspoons fresh cilantro, chopped
Salt and ground black pepper to taste

Roasted Chile Purée:
1 tablespoon Lemon Vinaigrette
2 teaspoons champagne vinegar
1/4 ground coriander
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1/2 each yellow and red bell pepper, roasted, peeled and seeded
1/2 Jalapeño chili, roasted, peeled and seeded
1/4 poblano chili, roasted, peeled and seeded
2 teaspoons fresh cilantro, chopped
2 teaspoons Roasted Red Onions
1 tablespoon olive oil
Salt and ground black pepper, to taste

Description

Eat Wisconsin Cheese