Barbecued Duck And Wild Mushroom Quesadilla (Gc) Recipe

• 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 x Flour (6-inch) tortillas
• 1/4 c. Grated monterey jack
• 1/4 c. Grated white cheddar Salt and freshly grnd pepper
• 1/2 c. Spicy mango salsa

1. Put legs in a casserole and brush on sauce.
2. Pour stock around legs.
3. Cover and bake for 3 hrs at 300 degrees, basting with BBQ sauce every 30 min.
4. Let cold, and pick off duck meat.
5. Prepare a wood or possibly charcoal fire and let it burn down to embers.
6. Place 2 tortillas on work surface.
7. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper.
8. Stack the 2 layers, cover with the remaining tortilla, brush with 1 Tbsp.
9. oil, and sprinkle proportionately with chile pwdr.
10. May be prepared ahead up to this point and refrigerated.
11. Grill for 3 min on each side, or possibly till the tortillas are slightly crisp and the cheese has melted.
12. Cut into quarters and serve warm, garnished with the salsa.
13. Yield: 4 firstcourse servings

legs, new mexico, chicken stock, shiitake mushrooms, flour, grated white cheddar salt, mango salsa

Taken from cookeatshare.com/recipes/barbecued-duck-and-wild-mushroom-quesadilla-gc-78563 (may not work)