Szechwan Smoked Duck Quesadillas with Grilled Mango Salsa and Blood Orange Salsa

Created by Chef Patrick Henry
The tropical flavors of mangoes and blood oranges combine with spicy Sriracha sauce to create an Asian twist on classic quesadillas.


Prep Time {1 hr 40 min; 12.5 hr inactive}

Cook Time {5.5 hr }

Serving Size {8 Quesadillas}


Grilled Mango Salsa and Blood Orange Salsa

1 Mango, sliced and grilled (cooled)

1/4 Pineapple, sliced and grilled (cooled)

1/4 Lime, juiced (reserve the juice)

1/2 Tbsp. Fresh Minced Cilantro

1/2 Tbsp. Fresh Minced Mint

2 Tbsp. thinly sliced Green Onions

1 Blood Orange, peeled and diced

1 Tbsp. Sriracha*

1/4 Green Pepper, grilled and diced

1 Tbsp. warm Maple Leaf Farms Orange Sauce


1. Dice the grilled mango and pineapple.

2. Heat the orange sauce, following package directions.

3. Mix all the salsa ingredients and let cool for 2 hours. Hold until service.

Szechwan Smoked Duck


1 Maple Leaf Farms Whole Duck, thawed

1 oz. (2 Tbsp.) Sesame Oil

2 Tbsp. Whole Szechwan Peppercorns

4 Tbsp. minced Fresh Young Ginger

1 Tbsp. minced Fresh Cilantro

1/2 Tbsp. minced Fresh Mint

1 clove Garlic, minced

1 Tbsp. Sambal*

1 Tbsp. Light Brown Sugar

1 Tbsp. Salt

1 Tbsp. Canola Oil

1/4 Red Bell Pepper, julienne

1/4 Yellow Onion, julienne

1/4 Jalapeno Pepper, diced

1 pkg. (2 cups) Shredded Mexican Blend Cheese

1 pkg. (16 slices) Sliced Pepper Jack Cheese

Extra Canola Oil

1 pkg. (8 each) Large Flour Tortillas


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1. Remove duck from package. Remove giblets, neck and Orange Sauce packet from cavity. Rinse well under cool water. Pat dry. Cut the duck into four quarters (two leg quarters and two breast quarters). Set aside.

2. Grind the peppercorns with a mortar and pestle or in a spice grinder. Combine the sesame oil, ground peppercorns, ginger, cilantro, mint, garlic, sambal, and brown sugar.

3. Rub the duck pieces with the sesame oil mixture, place in a bowl to marinate in the refrigerator for at least 12 hours.

4. Prep a smoker to 225 degrees F. Place the duck pieces in smoker with the skin side up. Allow to smoke for 5 hours.

5. Remove the duck from the smoker and allow to cool.

6. Once the duck is completely cooled, remove the bone and skin from the meat. Julienne the duck meat and reserve for the quesadillas.

7. In a medium sauté pan over med-high heat, sauté the onions and peppers in canola oil. Add the duck meat to the pan and toss with one tablespoon of the prepared orange sauce.

8. Keep warm until ready to serve.

9. Assemble quesadillas: Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan. Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. When pockets of air begin to form, take 1/4 cup of grated cheese and sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Top with two slices of pepper jack cheese. Add some duck meat.

10. Reduce heat to low and cover pan. The pan should be hot enough to have residual heat to melt the cheese and brown the tortilla. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and fold over the other side. The tortilla should be browned slightly. Remove from pan and cut into wedges and serve with salsa. Repeat with rest of tortillas.

*Note: Sriracha is a spicy Thai sauce made from chilies which are ground into a smooth paste along with garlic. Sambal is a spicy Asian condiment made from chile peppers and salt. You will find both of these in a jar or bottle at an Asian food market, the international aisle at the grocery store or online.

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