Habanero-Orange Marinated Duck Quesadillas with Man

Name: Habanero-Orange Marinated Duck Quesadillas with Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 strips orange peel; 1 bunch cilantro, leaves picked; 3 tablespoons olive oil; 1/2 cup fresh orange juice; 1 habanero pepper, cored, seeded, and minced; 4 tablespoons kosher salt; 4 teaspoons freshly ground black pepper; 4 (4-ounce) duck breasts; 12 (10-inch) flour tortillas; 4 cups shredded jalapeno Jack cheese; 4 medium mangos, peeled, seeded, and diced; 2 small red peppers, diced; 4 limes, juiced; 1 bunch cilantro, leaves chopped; 1 1/2 cups sour cream, for garnish

Servings: persons

12 strips orange peel
1 bunch cilantro, leaves picked
3 tablespoons olive oil
1/2 cup fresh orange juice
1 habanero pepper, cored, seeded, and minced
4 tablespoons kosher salt
4 teaspoons freshly ground black pepper
4 (4-ounce) duck breasts
12 (10-inch) flour tortillas
4 cups shredded jalapeno Jack cheese
4 medium mangos, peeled, seeded, and diced
2 small red peppers, diced
4 limes, juiced
1 bunch cilantro, leaves chopped
1 1/2 cups sour cream, for garnish

1
Finely chop the orange peels and cilantro leaves.
2
In a medium bowl add the olive oil, orange juice, habanero pepper and salt and pepper.
3
Mix well.
4
Rub the duck breast with the mixture and marinate for 4 hours in the refrigerator.
5
Preheat oven to 350 degrees F.
6
Remove the duck from refrigerator.
7
Drain excess marinade.
8
In a large oven-proof skillet over high heat, sear the duck breasts on both sides until brown.
9
Transfer to the oven and roast until done.
10
Let cool.
11
Remove the skin and dice the meat.
12
Mango Salsa:
13
Combine the mango, pepper, lime, and cilantro and refrigerate.
14
Gently warm the tortillas.
15
Spread diced duck breast evenly on each half of each tortilla.
16
Top each with cheese.
17
Fold tortilla.
18
Lightly oil a grill pan and grill until light brown on both sides and cheese is melted.
19
Slice each tortilla into 5 wedges and garnish with mango salsa and sour cream.

1984

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 strips orange peel, 1 bunch cilantro, leaves picked, 3 tablespoons olive oil, 1/2 cup fresh orange juice, and more.

Yes, Habanero-Orange Marinated Duck Quesadillas with Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Habanero-Orange Marinated Duck Quesadillas with Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions