12 flour tortilla
6 duck breasts
1 pack velveeta
2 cans rotel
Soak the ducks in saltwater for two days, changing twice.
Soak the ducks in milk for two days
Remove from milk and rinse
Slice into ¼ inch strips
On a cutting board, spread olive oil over ducks, and season with salt, pepper, cumin, chili powder, garlic powder, and cayenne.
Let sit in refrigerator to marinate for 30 minutes- one hour.
While duck marinates, brown sausage in skillet and drain. Melt velveeta and rotel on stove in a large thick pot. Once melted add sausage and heat throughout
When done, brown the strips of duck in a heavy skillet over medium heat. Do not over cook. med rare is fine.
When ducks and cheese are done lightly grease a glass baking dish.
Place ducks, rice, beans, sour cream, and a little cheese dip in each tortilla and roll into burritos
Move burritos to baking dish and cover with cheese dip.
Cover with foil and bake at 350 for 30 minutes to one hour. Until heated through.
Serve with chips and a spicy salsa. Coors light goes great with this....or about anything for that matter