Ingredients
- 8 plain tortilla wraps
- 80g butter, melted
- 4 tbsp sour cream
- 4 confit duck legs, cooked, skin removed and the meat shredded
- 200g mature cheddar cheese, grated
- 4 heaped tbsp pickled red cabbage or choucroute
1 Off the heat, brush a large non-stick frying pan with some of the butter then lay one tortilla on top.
2 Spread the sour cream evenly on the tortilla, then scatter over the duck, cheese and cabbage. The objective is to make sure they are thinly filled and don't fall apart.
3 Place another tortilla firmly on top and brush with a little more butter.
4 Place on a medium heat for three to four minutes, making sure you take a peek at the underside to make sure it's not browning too fast.
5 Turn deftly with a fish slice when golden brown and cook for another three minutes.
6 Slide from the pan into a chopping board and cut into wedges.
