Duck Quesadillas with Avocado Cream

Created for Maple Leaf Farms by Chef Robert Cacciola


Serving Size {6 servings}


Spice Mixture:

1 Tbsp Chili Powder

1 1/2 tsp Ground Cinnamon

1 tsp Cumin

1/2 tsp Allspice

Duck Filling:

1 Tbsp Olive Oil

1/2 small Yellow Onion, minced

1 large Garlic Clove, minced

1 Jalapeño Pepper, minced

12 oz Maple Leaf Farms Smoked Duck Breast, shredded

2 Tbsp Canned Green Chilies, minced

1 tsp Dried Oregano

1/4 cup Lime Juice, freshly squeezed

3 Tbsp Sour Cream

6 Soft Flour Tortillas

4 Tbsp Mayonnaise

8 oz Monterey Jack Cheese, shredded

6 Tbsp Olive Oil

Avocado Cream:

2 Ripe Avocados, peeled, pitted, and cut into 2-inch chunks

1 Garlic Clove, peeled and finely minced

2 Tbsp Fresh Lemon Juice

2 Tbsp Mayonnaise

1/4 tsp Salt

To Taste: Black Pepper, freshly ground


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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 heat and reserve.

Duck Filling:

Heat oil in medium frying pan. When hot but not smoking, add onion and sauté, stirring constantly until onion begins to brown lightly. Add garlic and jalapeño 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.

Add sour cream to duck mixture; mix well. Place in a bowl to cool.

Place soft tortillas on worktable in front of you. Spread about 1/2 tablespoon mayonnaise on tortilla, to edges. Spread about 1/6 of the duck mixture on half of the tortilla. Cover with 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 a steel blade. Process until very smooth. Place in squeeze bottle and refrigerate until ready to use.

Reviews  { write a review }


The cinnamon and allspice add an intriguing depth of flavor to the spice mixture. The finished dish is somewhat spicy due to the chili powder and jalapeno, but not too spicy! We thought it was perfect.