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

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

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.

More Chef Recipes:
Barbecued Duck Quesadilias with Lime Sour Cream

Barbequed Venison Fajitas

Black Bean Purée

Chorizo Avocado Nacho

Corn Sauce

Garnish for Steak “Diane” Sauce

Griddled Asparagus


Kobe Beef Steak “Diane” with Griddled Asparagus, Queso Fresco Potatoes and Chorizo Avocado Nacho

Kobe Beef Tenderloin Marinated in Molasses and Black Pepper, served with Compote of Smoked Bacon, Wild Mushrooms, Glazed Sweet Potatoes and Pecans

Molasses Duck with Smoked Vegetable Dressing and Peach Chutneyaa

Peach Chutney

Pork Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole Stew and Barbecued Venison Fajitas

Quesco Fresco Potatoes

Smoked Vegetable Dressing

Yellow Tomato-Pozole Stew

Other Related Links:
Great Chefs in the Great State of Texas


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