Duck, Mushroom and Goat Cheese Quesadilla with Lingonberry Salsa

Winner, 2001 Duck Recipe Contest, Chef Jennifer Purcell

Serving Size {6 Servings}

Ingredients


2 (12-14 oz) Maple Leaf Farms Roast Half Duck


Salsa:


2 Cups Lingonberry Whole Sauce


2 Tablespoons Finely Diced Jalapenos, seeded


1/2 Cup Small Diced Onions


1/2 Cup Rough Chopped Hazelnuts, toasted


3 Tablespoons Finely Chopped Cilantro


As Needed Salt & Pepper


Filling:


2 Tablespoons Butter


12 oz Onions, julienne


8 oz Shiitake/Crimini Mushrooms, sliced


1 1/2 Tablespoon Balsamic Vinegar


As Needed Salt, Black Pepper


Tortillas:


12- 8 Inch Flour Tortillas


12 oz Goat Cheese


As Needed Clarified Butter


Garnish:


7 oz Mesclun Mix

Directions

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1. Remove skin and bones from duck. Pull meat by tearing with grain, leaving duck meat in 1 in. x 1/2 in. pieces. Refrigerate, covered until needed.


2. Combine all salsa ingredients. Refrigerate, covered until needed.


3. To prepare filling, caramelize onions in 1 Tbsp. butter. Lightly saute mushrooms in remaining 1 Tbsp. butter. Combine mushrooms with onions; deglaze with balsamic vinegar. Season with salt and pepper. Refrigerate, covered until needed.


4. To prepare tortillas: spread 1 oz. goat cheese evenly on each flour tortilla. Top tortillas with onion mushroom mixture; spread evenly to outer edges. Top onion mushroom mixture with duck. Place 6 remaining tortillas, cheese side down onto duck; press together lightly.


5. Heat cast iron skillet over medium heat; rub with clarified butter. Griddle quesadilla until golden brown. Before turning, lightly brush top with clarified butter. Griddle until golden brown and heated. Repeat process for remaining quesadillas. Hold for service on a paper towel lined sheet pan in a low temperature oven.


6. To serve: cut quesadillas into quarters. Arrange on plate. Place approximately 1/2 oz. of mesclun mix in center of plate. Spoon salsa between quesadilla portions.



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