*  Exported from  MasterCook  *
 
              Barbecued Duck And Wild Mushroom Quesadilla (Gc)
 
 Recipe By     : GRILLIN' & CHILLIN' SHOW #GR3637
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Categories                       Appetizer-Ent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           barbecued duck legs
                         --meat picked off the bone
                         --from 2 skinless duck legs
    1      cup           new mexico bbq sauce -- recipe follows
      1/2  cup           chicken stock
      1/2  cup           grilled shiitake mushrooms caps -- grilled
    3                    flour (6-inch) tortillas
      1/4  cup           grated monterey jack
      1/4  cup           grated white cheddar
                         salt and freshly ground pepper
      1/2  cup           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 
 
 Busted for you by Gail Shermeyer <4paws@netrax>
 
 
 
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