Esta es una exhibición prevé de cómo se va ver la receta de 'Barbecued Duck And Wild Mushroom Quesadilla (Gc)' imprimido.

Receta Barbecued Duck And Wild Mushroom Quesadilla (Gc)
by Global Cookbook

Barbecued Duck And Wild Mushroom Quesadilla (Gc)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 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 x Flour (6-inch) tortillas
  • 1/4 c. Grated monterey jack
  • 1/4 c. Grated white cheddar Salt and freshly grnd pepper
  • 1/2 c. Spicy mango salsa

Direcciones

  1. Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hrs at 300 degrees, basting with BBQ sauce every 30 min. Let cold, and pick off duck meat.
  2. Prepare a wood or possibly charcoal fire and let it burn down to embers.
  3. 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 Tbsp. oil, and sprinkle proportionately with chile pwdr. May be prepared ahead up to this point and refrigerated. Grill for 3 min on each side, or possibly till the tortillas are slightly crisp and the cheese has melted.
  4. Cut into quarters and serve warm, garnished with the salsa.
  5. Yield: 4 firstcourse servings