• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    BBQ Duck Quesadilla

    This isn’t your mother’s quesadilla recipe. Duck is slow roasted until tender and then layered with spicy jalepeno and goey cheese, then cooked until crisp and crunchy and topped with a bright and sweet mango avocado salsa.

    Photo credit: Nigel Barker
     
     
    Chef Josh Kroner has been a driving force behind the farm to table movement in the Hudson Valley since he opened his first restaurant in 1998. As executive Chef/Owner of Terrapin Restaurant, voted Best Restaurant in Dutchess County in 2010 and 2011, he continues to please Hudson Valley diners with his New American cooking, blending aspects of French, Southwestern and Asian cuisines, and local, organic ingredients. 
     
     
     
     
     


    Ingredients
    BBQ Duck
    1
    pound
    duck legs, skinned
    1/2
    cup
    barbecue sauce
    2
    cups
    water
    *
    Salt and pepper, to taste
    Mango-Avocado Salsa
    2
    ripe Hass avocados, diced
    1
    ripe mango, diced
    2
    tablespoons
    chopped red onion
    1
    tablespoon
    chopped jalapeno
    2
    tablespoons
    Olive Oil
    2
    tablespoons
    Lime Juice
    *
    Salt and pepper, to taste
    Quesadilla
    12
    8-inch flour tortillas
    1
    small red onion, chopped
    1
    jalapeno chile, chopped
    1/2
    pound
    barbecue duck
    1/2
    pound
    fontina cheese, grated
    1
    cup
    mango-avocado salsa
    1
    tablespoon
    Olive Oil
    1
    tablespoon
    ground ancho chile powder
    *
    Salt and pepper, to taste
    Directions
    For BBQ Duck: Season duck legs and place in pot with sauce and water. Make sure that the liquid covers the duck legs, if not add more water and barbecue sauce. Simmer for 3 hours, until meat falls easily from the bone. Remove the meat from liquid and continue boiling until it is reduced to a thick sauce. Let meat cool and carefully remove bones and cartilage. Stir into sauce and take off the heat.
    For Mango-Avocado Salsa: Combine all ingredients in a bowl and season to taste.
    For Quesadilla: Heat oven to 500 degrees. Place 4 tortillas on a flat work surface. Sprinkle 1/2 tablespoon each of chopped red onions and jalapeños over each tortilla.
    Divide cheese and into 8 portions and duck into four portions. Spread one portion of duck and of cheese over each tortilla. Season lightly with salt and pepper. Cover each quesadilla with another tortilla and repeat the same procedure with onions, chiles, and cheese, minus the duck. Cover with the remaining four tortillas.
    Lightly oil the top tortilla with olive oil and dust lightly with the ancho powder. Bake in oven for 5 – 10 minutes, until top tortilla is crispy, but not burned. Divide hot quesadillas into wedges and serve with mango-avocado salsa.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Classic

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