Barbecued
Duck Quesadilias with Lime Sour Cream
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Made
with:
Maple Leaf Farms Duck Breasts
The Mansion on Turtle Creek Smokey Bacon Barbecue Sauce
Serves
4
Ingredients:
2 Duck Breasts (whole boneless, skinless)
1 cup Sour Cream
1 Lime, Juice
1/2 tbls. Canola Oil
1 Small Onion (cut into medium dice)
TT Salt and Black Pepper
1 cup Smokey Bacon Barbecue Sauce
8 Flour Tortillas
1 Poblano Chili (roasted, stemmed, peeled, and cut into
thin strips)
1 Poblano Chili (roasted, stemmed, peeled, and cut into
thin strips)
1 Small Red Onion (cut into thin rings and grilled)
1 cup Jalapeno Jack Cheese (grated)
1 tbls. Fresh Cilantro (chopped)
4 Fresh Cilantro Sprigs
Procedure:
Prepare Smoker for Cold Smoke.
Place
breasts on a smoker rack and put in smoker for 15 minutes.
Remove from smoker. In a small bowl add fresh lime juice
to sour cream and stir. Season with salt to taste. Refrigerate
until ready to serve.
Preheat
Oven to 350°.
Place duck breasts in sauté pan and place in oven.
Roast duck for 10 minutes or until medium-rare. Remove
from oven and cool. Using a sharp knife, dice duck breasts
into 1/2 inch pieces.
Place
oil in a large sauté pan over medium high heat.
When hot, add onions and sauté for 3 minutes or
until onions are translucent. Add diced duck seasoning
with salt and pepper. Stir in Mansion Smokey Bacon Barbecue
Sauce and bring to a boil. Immediately remove from heat.
Place
four flour tortillas on a clean cutting board. Divide
duck mixture onto 4 flour tortillas to cover. Sprinkle
mango, poblano, red onion, cheese and cilantro evenly
over duck mixture. Top with the remaining flour tortillas
and brush each side with a small amount of canola oil.
Bring a large saucepan or griddle to medium heat. Place
one flour tortilla sandwich into pan or griddle and cook
until golden brown or about three minutes. With a spatula,
pick up flour tortilla sandwich and turn over to finish
cooking to a golden brown.
Remove
from pan or griddle and place on cutting board. Cut into
six wedges. Place on a warm plate and dab Lime Sour Cream
on each wedge. Garnish with a cilantro sprig.
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