12 strips orange peel
1 bunch cilantro, leaves picked
3 tablespoons olive oil
1/2 cup fresh orange juice
1 habanero pepper, cored, seeded, and minced
4 tablespoons kosher salt
4 teaspoons freshly ground black pepper
4 (4-ounce) duck breasts
12 (10-inch) flour tortillas
4 cups shredded jalapeno Jack cheese
4 medium mangos, peeled, seeded, and diced
2 small red peppers, diced
4 limes, juiced
1 bunch cilantro, leaves chopped
1 1/2 cups sour cream, for garnish
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