*  Exported from  MasterCook  *

             Barbecued Duck And Wild Mushroom Quesadilla (Gc)

Recipe By     : GRILLIN' & CHILLIN' SHOW #GR3637
Serving Size  : 4    Preparation Time :0:00
Categories    : Categories                       Appetizer-Ent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           barbecued duck legs
                        --meat picked off the bone
                        --from 2 skinless duck legs
   1      cup           new mexico bbq sauce -- recipe follows
     1/2  cup           chicken stock
     1/2  cup           grilled shiitake mushrooms caps -- grilled
   3                    flour (6-inch) tortillas
     1/4  cup           grated monterey jack
     1/4  cup           grated white cheddar
                        salt and freshly ground pepper
     1/2  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 

Busted for you by Gail Shermeyer <4paws@netrax>



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