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Bbq Duck And Wild Mushroom Quesadilla With Spicy Mango Salsa
Ingredients
- 2 x Skinless duck legs
- 1 c. New Mexico-Style Barbecue Sauce see * Note 1
- 1/2 c. Chicken stock
- 1/2 c. Grilled, sliced Shiitake mushrooms caps
- 3 x Six-inch flour tortillas
- 1/4 c. Grated Monterey Jack cheese
- 1/4 c. Grated white cheddar cheese Salt to taste Freshly grnd black pepper to taste
- 1/2 c. Spicy Mango Salsa see * Note 2
Directions
- Put duck legs in a casserole and brush on the New Mexico-Style Barbecue Sauce. Pour stock around legs. Cover and bake for 3 hrs at 300 degrees, basting with barbecue sauce every 30 min. Let cold, and pick off duck meat (meat should equal at least 1/2 c..
- Prepare a wood or possibly charcoal fire and let it burn down to embers.
- Place 2 tortillas on work surface. Spread half the cheeses, duck meat, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 Tbsp. oil, and sprinkle proportionately with chile pwdr. May be prepared ahead up to this point and refrigerated.
- Grill for 3 min on each side, or possibly till the tortillas are slightly crisp and the cheese has melted.
- Cut into quarters and serve warm, garnished with the Spicy Mango Salsa.
- This recipe yields 4 first-course servings.
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