Bbq Duck and Wild Mushroom Quesadilla With Spicy Mango Salsa

Course : Grilling
Serves: 4
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2 medium skinless duck legs
1 cup New Mexico-style grill sauce -- see * note 1
1/2 cup chicken stock
1/2 cup grilled -- sliced shiitake mushrooms caps
3 tortillas six-inch flour tortillas
1/4 cup grated Monterey Jack cheese
1/4 cup grated white cheddar cheese
1 teaspoon salt -- to taste
1 teaspoon freshly ground black pepper -- to taste
1/2 cup spicy mango salsa -- see * note 2

Preparation / Directions:

* Note 1: See the "New Mexico-Style Grill Sauce" recipe which is included in this collection. * Note 2: See the "Spicy Mango Salsa" recipe which is included in this collection. Put duck legs in a casserole and brush on the New Mexico-Style Grill Sauce. Pour stock around legs. Cover and bake for 3 hours at 300F, basting with grill sauce every 30 minutes. Let cool, and pick off duck meat (meat should equal at least 1/2 cup. Prepare a wood or 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 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 Spicy Mango Salsa. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3637

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