This is a print preview of "Barbecued Duck And Wild Mushroom Quesadilla (Gc)" recipe.

Barbecued Duck And Wild Mushroom Quesadilla (Gc) Recipe
by Global Cookbook

Barbecued Duck And Wild Mushroom Quesadilla (Gc)
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  Servings: 4

Ingredients

  • 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 x Flour (6-inch) tortillas
  • 1/4 c. Grated monterey jack
  • 1/4 c. Grated white cheddar Salt and freshly grnd pepper
  • 1/2 c. Spicy mango salsa

Directions

  1. Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hrs at 300 degrees, basting with BBQ sauce every 30 min. Let cold, and pick off duck meat.
  2. Prepare a wood or possibly charcoal fire and let it burn down to embers.
  3. 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 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.
  4. Cut into quarters and serve warm, garnished with the salsa.
  5. Yield: 4 firstcourse servings