Yield: 4 Servings
|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|
|3||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