4 blue corn tortillas, 6", dipped in hot oil 3 times
4 oz. roasted duck meat, pulled
2 Tbs. cilantro, chopped
4 Tbs. canned green chiles, diced
2 Tbs. smoked pimiento, diced
1 c. Monterey Jack cheese, shredded
3 bias cut slices of zucchini and yellow squash, grilled
3 oz. enchilada sauce
11/2 oz. sour cream, from a squirt bottle
3 avocado slices
3 oz. field greens, dressed to order
1 Tbs. chopped fresh chives
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Lay tortillas out separately on a small sheet pan. Portion the duck onto 3 of the tortillas. Sprinkle chopped cilantro on the duck. Add the pimiento to one duck portion, and the green chiles to the other two. Top all three with the Monterey Jack.
Broil just until cheese melts. Stack the tortillas (green chiles, pimiento, green chiles) with the unadorned tortilla on top.
To plate, ladle the enchilada sauce only on half the plate. Place the duck enchilada in the sauce. Fan the avocado slices on top of the enchilada. Fan the grilled vegetables on either side of the enchilada. Randomly squirt sour cream in several lines across the top of the enchilada. Surround the back of the plate with the field greens and dress them as desired. Sprinkle the chives over the entire dish.
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