Riverside Farm Duck Wraps

10 minutes

4 people

25 minutes

• 1 tablespoon olive oil
• 1 cup finely sliced onions
• 1-2 Riverside Farm Duck Legs, or 2 Riverside Farm Duck Breasts or 1 Riverside Farm Half Duck
• ¼ cup chopped green onions
• 12 small flour tortillas or 4-6 wraps
• Juice of one lemon
• 2 avocados, peeled and diced
• Juice of one lime
• 1 teaspoon minced or crushed garlic
• 2 cups diced tomatoes
• 2 cups shredded lettuce
• Tabasco sauce (optional)
• Salt and pepper
• Juice of 1 lemon (optional)
• 1 tablespoon of chopped coriander (optional)
• 1 cup of sour cream (optional)

1. In a sauté pan, over medium heat, add the olive oil. When the oil is hot, add the onions and sauté for 1 minute. Add the shredded duck confit and sauté for 3 minutes. Season with salt and pepper. Stir in the green onions and remove from the heat.
2. Heat a large skillet, place each tortilla or wrap in the skillet for 15 seconds per side to warm through.
3. (Optional) In a small mixing bowl, whisk the sour cream, lemon juice and coriander together. Season with salt and pepper.
4. In another small bowl, combine the avocados, lime juice, garlic and 2 tablespoons of diced tomatoes (reserve the rest of the tomatoes for serving). Season the mixture with salt, pepper and Tabasco.
5. Assemble wraps to individual taste.