Barbecued Duck And Wild Mushroom Quesadilla (Gc) Recipe

1. 1

   Put legs in a casserole and brush on sauce.

2. 2

   Pour stock around legs.

3. 3

   Cover and bake for 3 hrs at 300 degrees, basting with BBQ sauce every 30 min.

4. 4

   Let cold, and pick off duck meat.

5. 5

   Prepare a wood or possibly charcoal fire and let it burn down to embers.

6. 6

   Place 2 tortillas on work surface.

7. 7

   Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper.

8. 8

   Stack the 2 layers, cover with the remaining tortilla, brush with 1 Tbsp.

9. 9

   oil, and sprinkle proportionately with chile pwdr.

10. 10

    May be prepared ahead up to this point and refrigerated.

11. 11

    Grill for 3 min on each side, or possibly till the tortillas are slightly crisp and the cheese has melted.

12. 12

    Cut into quarters and serve warm, garnished with the salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.