Serves 4

  • 8 plain tortilla wraps 
  • 80g of butter melted 
  • 4 tbs sour cream 
  • 4 confit duck legs, skin removed and the meat shredded.
  • 200 g mature cheddar cheese grated
  • 4 heaped tbs of 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 3-4 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 3 minutes.
  6. Slide from the pan into a chopping board and cut into wedges.