Title: Barbecued Duck and Wild Mushroom Quesadilla (Gc)
Categories: Categories, Appetizer-e
Yield: 4 Servings

1/2 c Barbecued duck legs; meat
-picked off the bone from 2
-skinless duck legs
1 c New mexico bbq sauce; recipe
-follows
1/2 c Chicken stock
1/2 c Grilled shiitake mushrooms
-caps, grilled
3 Flour (6-inch) tortillas
1/4 c Grated monterey jack
1/4 c Grated white cheddar
Salt and freshly ground
-pepper
1/2 c Spicy mango salsa

Put legs in a casserole and brush on sauce. Pour stock around legs. Cover
and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30
minutes. Let cool, and pick off duck meat.

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

Place 2 tortillas on work surface. Spread half the cheeses, duck, and
mushrooms on each and season to taste with salt and pepper. Stack the 2
layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and
sprinkle evenly with chile powder. May be prepared ahead up to this point
and refrigerated. Grill for 3 minutes on each side, or until the tortillas
are slightly crisp and the cheese has melted.

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

Yield: 4 firstcourse servings

All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted for you by Gail Shermeyer <4paws@netrax>

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3637 Posted to MC-Recipe Digest V1
#690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997