Turkey Enchiladas, Duck with Orange

2 (10 3/4-ounce) cans of cream of mushroom soupservings. OR 1 (5-6 lbs.) duck
1/2 cup sour cream1 med. onion, peeled
1/2 cup diced green chilies1 tbsp. butter
12 tortillas, flour or corn3 oranges
1 cup Monterey Jack cheese1 tbsp. flour
1 cup Cheddar cheeseSalt and pepper
1/2 cup chopped onion1 (8 oz.) jar orange marmalade Simmer the neck and
2 cups cooked, cubed wild turkeygiblets of duck in water covered for about 1/2 hour.
Nonstick cooking sprayChop giblets and discard neck. Melt butter and stir in
flour. Add orange marmalade and stock from giblets;
Combine soup, sour cream, and chilies. Heatset aside. Season duck inside and out with salt and
thoroughly. Warm tortillas in damp paper towel inpepper and dredge lightly with flour. Put onion and
microwave. Coat a 13x9x2-inch baking pan withone peeled orange in the cavity of the duck. Secure
nonstick cooking spray. Mix cheeses, onion, turkey,with skewers. Put onto a rack in a shallow roasting
and 1 cup soup mixture. Put 2 tablespoons ofpan and cook for 30 minutes at 450 degrees. Reduce
cheese-turkey mixture in center of each tortilla. Rollheat to 350 degrees and pour marmalade gravy over
tortillas and place in baking pan. Pour remaining soupthe duck. Cook for 1 hour, basting occasionally.
mixture over top. Cover and bake at 350 degreesRemove duck from oven. Use the remaining drippings
for 30 minutes. Uncover and top with sliced ripefor gravy. Decorate with the remaining two oranges.
olives and additional cheese if desired. Yield: 4 to 5Serves 4.