Bbq Duck And Wild Mushroom Quesadilla With Spicy Mango Salsa Recipe
Servings: 4
Ingredients
- 2 x Skinless duck legs
- 1 c. New Mexico-Style Barbecue Sauce see * Note 1
- 1/2 c. Chicken stock
- 1/2 c. Grilled, sliced Shiitake mushrooms caps
- 3 x Six-inch flour tortillas
- 1/4 c. Grated Monterey Jack cheese
- 1/4 c. Grated white cheddar cheese Salt to taste Freshly grnd black pepper to taste
- 1/2 c. Spicy Mango Salsa see * Note 2
Directions
- Put duck legs in a casserole and brush on the New Mexico-Style Barbecue Sauce. Pour stock around legs. Cover and bake for 3 hrs at 300 degrees, basting with barbecue sauce every 30 min. Let cold, and pick off duck meat (meat should equal at least 1/2 c..
- Prepare a wood or possibly charcoal fire and let it burn down to embers.
- Place 2 tortillas on work surface. Spread half the cheeses, duck meat, 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.
- Cut into quarters and serve warm, garnished with the Spicy Mango Salsa.
- This recipe yields 4 first-course servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 53 | 51% |
| Total Fat 5.83g | 7% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 120mg | 5% |
| Potassium 69mg | 2% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.07g | 0% |
| Protein 10.93g | 17% |
