Duck Confit Enchiladas

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the lime. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Finely chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, combine the sour cream and the juice of 1 lime wedge; season with salt and pepper. Pat the duck dry with paper towels; discard the skin. Pull the meat off the bones, tearing into bite-sized pieces. Discard the bones.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Transfer half the charred corn to a bowl and set aside.

To the pan of remaining charred corn, add the diced poblano pepper, pulled duck, tomato paste, ancho paste, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 2 to 4 minutes, or until combined and the liquid is slightly thickened. Turn off the heat. Add the cooked rice; stir to combine. Taste, then season with salt and pepper if desired.

Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Top one half of each enchilada with the tomatillo sauce, then top the other half with the guajillo sauce. Evenly top with the cheddar and monterey jack; season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving.

Meanwhile, halve the tomatoes. In a large bowl, combine the honey, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Add the halved tomatoes and stir to coat. To the bowl of reserved charred corn, add the juice of the remaining lime wedge and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Just before serving, add the arugula to the bowl of dressed tomatoes; toss to combine. Serve the baked enchiladas topped with the corn salsa and lime sour cream. Serve the salad on the side; garnish with the cotija. Enjoy!