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- 2 duck legs
- 2 duck wings
- excess skin and fat from trimmed duck
- â cup kosher salt
- ¼ teaspoon fresh cracked black pepper
- 3 cloves garlic, sliced
- 3 sprigs of fresh thyme
- 1 bay leaf
- 3 juniper berries, crushed (optional)
- 12 small, sweet mini peppers or Anaheim chiles
- 1 dozen flour tortillas, 10 inch size
- 2 tablespoons butter, melted
- 2 cups Monterey Jack cheese
- 3 scallions
- 4 ounces sour cream, for garnish
- Serve with your favorite salsa
View Full Recipe at Everyday Southwest
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