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Barbecued Duck and Wild Mushroom Quesadilla
1/2 c Barbecued duck legs; meat picked off the bone from 2 skinless duck legs
1 c New mexico bbq sauce; recipe follows
1/2 c Chicken stock
1/2 c Grilled shiitake mushrooms caps, grilled
3 Flour (6-inch) tortillas
1/4 c Grated monterey jack
1/4 c Grated white cheddar
Salt and freshly ground pepper
1/2 c Spicy mango salsa
Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat.
Prepare a wood or charcoal fire and let it burn down to embers.
Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chile powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted.
Cut into quarters and serve hot, garnished with the salsa.
Yield: 4 first course servings
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