Barbecued Duck Quesadillas With Lime Sour Cream Recipes

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!

ISLAND QUESADILLAS WITH LIME SOUR CREAM AND PUREED MANGO DIP

Steps:

• Preheat oven to 400 degrees F.
• Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season shrimp all over with salt, black pepper and cumin. Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through. Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown. Remove shrimp and pineapple from grill and cut both into 1-inch chunks.
• Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and scallions. Place second tortilla on top. Transfer with hands or with a spatula, to a baking sheet. Place a second baking sheet on top to weigh down the tortillas. Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.
• While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and garlic. Mix well to combine.
• In a food processor, combine mango and lime juice. Puree until smooth and remove from food processor and place in a bowl. Using a rubber spatula, stir in cilantro.
• Remove quesadillas from the oven. Cut quesadillas into wedges and serve with lime sour cream and pureed mango on the side.

HABANERO-ORANGE MARINATED DUCK QUESADILLAS WITH MANGO SALSA

Steps:

• Duck Quesadillas:
• Finely chop the orange peels and cilantro leaves. In a medium bowl add the olive oil, orange juice, habanero pepper and salt and pepper. Mix well. Rub the duck breast with the mixture and marinate for 4 hours in the refrigerator.
• Preheat oven to 350 degrees F.
• Remove the duck from refrigerator. Drain excess marinade. In a large oven-proof skillet over high heat, sear the duck breasts on both sides until brown. Transfer to the oven and roast until done. Let cool. Remove the skin and dice the meat.
• Mango Salsa:
• Combine the mango, pepper, lime, and cilantro and refrigerate.
• Gently warm the tortillas. Spread diced duck breast evenly on each half of each tortilla. Top each with cheese. Fold tortilla. Lightly oil a grill pan and grill until light brown on both sides and cheese is melted. Slice each tortilla into 5 wedges and garnish with mango salsa and sour cream.