Barbecued Duck Quesadillas With Lime Sour Cream Recipes

BARBECUED BEEF QUESADILLAS

Steps:

• In a small bowl, combine the sour cream, cilantro and lime juice; set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup cheese. Top with remaining tortillas. , In a large skillet coated with cooking spray, heat quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut each into four wedges. Serve with shredded lettuce, sour cream sauce and tomatoes if desired.

CARAMELIZED MAUI ONION AND BARBEQUE DUCK QUESADILLAS

Steps:

• Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
• In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
• Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
• Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium-high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
• Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.

MAPLE LEAF FARMS DUCK QUESADILLA WITH AVOCADO CREAM

Steps:

• Personal Note: I live in Mexico - I don't have access to Maple Leaf Farms Smoked Duck, so I had to smoke my own duck breasts. I seasoned them with just a little salt and pepper and slow smoked them until they reached 130 degrees. It is pretty warm here, so it only took a couple of hours. So easy, so good.
• Spice Mixture:.
• Place spice mixture in a small non-stick frying pan. Place over medium heat. Stir CONSTANTLY to toast spices and release their aroma. Don't let them brown. Remove from the heat and reserve.
• Duck Part:.
• Heat oil in medium frying pan. When hot but not smoking, add onion and saute, stirring constantly until onion begins to brown lightly. Add garlic and jalapeno and continue stirring until garlic becomes fragrant but does not brown. Add shredded duck and toss to heat and distribute onion, garlic and spices evenly. Add chilies and oregano; toss well. Add lime juice and let cook for 1 minute.
• Remove from heat and add sour cream; mix well. Place in a bowl to cool.
• Place soft tortillas on worktable in front of you. Spread about 1/2 T. mayonnaise on tortilla, to edges. Spread about 1/6 of the duck mixture on half of the tortilla. Cover with the shredded cheese.
• Fold tortilla in half and brush outsides lightly with olive oil. Reserve to a plate; repeat with remaining tortillas.
• Heat a large non-stick frying pan until hot and brush with some of the remaining oil. Place 2 quesadillas in pan and fry over medium heat until lightly browned. Turn and repeat on the other side. Drain on paper towels. Keep in warm oven until all quesadillas are done.
• Cut each quesadilla into 4 wedges, decoratively garnish with Avocado Cream.
• Avocado Cream:.
• Place all ingredients in the bowl of a food processor fitted with the steel blade. Process until very smooth.
• Place in squeeze bottle and refrigerate until ready to use.
• Serve with a chopped salad.
• Buen Provecho!

CARAMELIZED ONION AND DUCK (CHICKEN) QUESADILLAS WITH POBLANO

Steps:

• Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
• In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
• Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
• Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
• Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat.
• Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.