Duck Flautas...

Made these new years, on my gas grill..Oh man deslish!! You got to first throw those tortillas on a pan with a little oil to soften them up!

Dang, that looks good!
I’m going to give it a try sometime

Well that’s a new take. I like it!

Looks delicious. I need to try that one. Thanks for the inspiration

What store did you buy them at?

I’m gonna try that this weekend

Now I know exactly what I am going to do with duck I have in my freezer!

yum! must try!

Never been a duck fan...but that looks interesting.....

Gonna have to give that a try.

Looks delicious. How done was the duck cooked? How long in the grease?

It can't be more than a few minutes, I bet no more than 5.

Yeah this is about right. I did not time it, so I'm not real sure. But I would get oil hot, 380, and pull off after 2 minutes or when outside looks done. Probably hard to under cook it.

My first batch, oil was too hot, like 400 or higher. I threw on aways because I'm ADD and don't have patience... So , like 1 minute it was done on outside, I pulled off, threw the rest on, and oil cooled down (not sure of temp), and the oil seemed too low. I threw the first batch back in a minute or 2, cuz I figured not cooked enough. The darker ones was the first batch, they were the best. The other batch, not as good, probably too low of heat and too long in oil.

They look good

Impressive grub Guy! Looks delicious.

Those look really good. A small tip for next time.....flautas are usually made with a filling in which the meat has been pre-cooked then shredded. That way you don't have to 'cook' the flautas long enough to actually cook the filling but only long enough to fry the tortillas, melt the cheese, and warm the filling.

But you have inspired me to set aside some duck to make up a batch.

I talked to my wife about them, she was more worried about over cooking the meat. Some trial and error will need to take place to really perfect this.

Yea, thats why they typically do the shredded route. It is difficult to match the cooking times of a raw piece of meat on the inside to the thin tortilla on the outside. Agree on the trial and error to get everything just right but they do look really good and worth a few attempts to get them how you want them.

I am way over thinking this but.... I think you could cook all your duck ahead of time to rare (sous vide/smoker) then mix with your filling, then do your fry as not to over cook the duck but still fry the tortilla.

But looking forward to tweaking this a bit and hearing how others have adapted this to their tastes as well. Looks like a great use for some duck and a way to get others interested in the meat.

I am thinking about a creamy tomatillo sauce and a roasted tomatillo sauce to serve with them.

That makes perfect sense for pork or chicken, because you need to make sure it is cooked well done. But not duck. You definitely do not want to precook the duck. It is very hard to under cook the duck.

Agreed. Would not want to cook duck twice. FWIW, I made them last weekend and turned out perfect just as OP described in first post.

The flautas look great, but your guac looks way too gringo style.

Just avocado, salt and lime. I used to bartend at a Mexican food resturant and would help in the kitchen every now and then, I would make 5 gal buckets of guacamole, and that is how they made it, but with lemons because they had more juice, you can’t tell the difference.

JMO, guacamole best this way, try it. People over complicate it.

Exactly, I want to taste a hint of lime in my guac, hate when I can taste onion.

Guy is a dang good cook I had duck a long time ago and it was just okay, when Guy started taking my son Wyatt hunting with his son Ryan every now and then I would get a sample of some good duck vittles

Yep I agree with that.

I made them last night, I used Gouda cheese with them, then served them with a homemade roasted tomatillo salsa and a creamy tomatillo salsa. This recipe is a for sure keeper!

Looks good Herb, what temp? How done was the duck? Looks like duck definitely not under cooked, maybe a little over cooked? Looks like the right temp, but maybe pull them off just a tad sooner? Looks like the first batch I cooked.

Yeah I over cooked it a bit, I had the oil about 325, the fact it had been swallowing vodka all day impaired my time clock in the head. Next time I’m gonna set a timer at 2 minutes per side. It was still pretty good, it might replace bacon wrapped poppers. So much easier to make and zero flare ups!

Bacon wrapped poppers is hard to beat, but those are best for appetizer, I just get tired of all the bacon.

My wife loves over cooked duck. But she also loves liver.

My youngest son used to make me cook it with the bacon on. When I served them he would take the bacon off before he ate them.

He likes liver too.

What did you season the duck with, just salt and pepper? Also, did you freeze the cheese or anything to keep it from just melting and running out during frying?

O yea. I would

Just salt and pepper....

Did not freeze, but did cut cheese as one thick strip to help with cheese melting out.

Tag for later

Thanks. I'm making these with the last duck I have in the freezer!

when you gonna use fresh japs and not pickled!!!!

Used fresh here with my verde sauce, which would go great with Duck Flautas....

Guy's Verde sauce..

duck flautas just rolls off the tongue