Bbq Duck And Wild Mushroom Quesadilla With Spicy Mango Salsa Recipe

• 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

1. Put duck legs in a casserole and brush on the New Mexico-Style Barbecue Sauce.
2. Pour stock around legs.
3. Cover and bake for 3 hrs at 300 degrees, basting with barbecue sauce every 30 min.
4. Let cold, and pick off duck meat (meat should equal at least 1/2 c..
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 meat, 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 Spicy Mango Salsa.
13. This recipe yields 4 first-course servings.

duck legs, new mexico, chicken stock, shiitake mushrooms, flour tortillas, grated monterey jack cheese, grated white cheddar cheese salt, mango salsa

Taken from cookeatshare.com/recipes/bbq-duck-and-wild-mushroom-quesadilla-with-spicy-mango-salsa-80657 (may not work)