Barbecued duck and wild mushroom quesadilla (gc)
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Barbecued duck and wild mushroom quesadilla (gc)
  Duck    Mushrooms    Quesadillas  
Last updated 6/12/2012 1:07:04 AM. Recipe ID 32862. Report a problem with this recipe.
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      Title: Barbecued duck and wild mushroom quesadilla (gc)
 Categories: Categories, Appetizer-e
      Yield: 4 Servings
 
    1/2 c  Barbecued duck legs; meat
           -picked off the bone from 2
           -skinless duck legs
      1 c  New mexico bbq sauce; recipe
           -follows
    1/2 c  Chicken stock
    1/2 c  Grilled shiitake mushrooms
           -caps, grilled
      3    Flour (6-inch) tortillas
    1/4 c  Grated monterey jack
    1/4 c  Grated white cheddar
           Salt and freshly ground
           -pepper
    1/2 c  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
  
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Recipe ID 32862 (Apr 03, 2005)

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