- 2 red bell peppers, roasted and peeled (see Cook's Notes)
- 3 cups thinly sliced hearts of romaine (1 large head; see Cook's Notes)
- 4 green onions, including green tops, thinly sliced
- 16 corn tortillas
- diced meat from 1/2 Roast Duck with Balsamic Glaze [or other cooked duck meat]
- 1 lime, cut into 8 wedges
- 1 cup (1/2 pint) sour cream
- 1 cup prepared salsa
- Cut the peppers into thin slices. In a large serving bowl, combine them with the romaine and green onions. Toss well.
- Preheat an oven to 200°F. Place the tortillas in a covered heatproof container such as a tortilla warmer or a shallow casserole with a lid. Place the tortillas in the oven and heat for 20 minutes.
- Place the duck meat, lime wedges, sour cream, and salsa in separate serving bowls. Let the diners spread a little sour cream on a tortilla, add a little salsa, a little duck, a little lettuce mixture, and squeeze a little lime juice over all. Roll and eat.