barbecued duck and wild mushroom quesadilla (gc)

Categories
Categories
Appetizer-e
Yield
4 Servings
MeasureIngredient
½ cup Barbecued duck legs; meat picked off the bone from 2 skinless duck legs
1 cup New mexico bbq sauce; recipe follows
½ cup Chicken stock
½ cup Grilled shiitake mushrooms caps, grilled
Flour (6-inch) tortillas
¼ cup Grated monterey jack
¼ cup Grated white cheddar
  Salt and freshly ground pepper
½ cup 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 firstcourse servings

All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@netrax> Recipe by: GRILLIN' & CHILLIN' SHOW #GR3637 Posted to MC-Recipe Digest V1 #690 by 4paws@... (Shermeyer-Gail) on Jul 26, 1997

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