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TASTING ROOM: 607 E. Main St., Suite D, Ventura, CA 93001

WINERY: 2310 Westgate Road #7, Santa Maria, CA 93455

Email: Info@LabyrinthWine.com

Tel/Fax: (805) 585-2238

Another Delicious Wine of the Month Recip

February 17, 2016

 

 

Here's an amazing Wine of the Month recipe for our beloved foodies!

BBQ Duck Quesadilla

 

INGREDIENTS

 

For the BBQ Duck 

1 pound duck legs, skinned

1/2 cup barbecue sauce

2 cups water

*Salt and pepper, to taste

 

Mango-Avocado Salsa

2 ripe Hass avocados, diced

1 ripe mango, diced

2 tablespoons chopped red onion

1 tablespoonchopped jalapeno

2 tablespoons Olive Oil

2 tablespoons Lime Juice

* Salt and pepper, to taste

 

Quesadilla

12 8-inch flour tortillas

1 small red onion, chopped

1 jalapeno chile, chopped

1/2 pound barbecue duck

1/2 pound fontina cheese, grated

1 cup mango-avocado salsa

1 tablespoon Olive Oil

1 tablespoon ground ancho chile powder

*Salt and pepper, to taste

 

DIRECTIONS

For BBQ Duck: Season duck legs and place in pot with sauce and water. Make sure that the liquid covers the duck legs, if not add more water and barbecue sauce. Simmer for 3 hours, until meat falls easily from the bone. Remove the meat from liquid and continue boiling until it is reduced to a thick sauce. Let meat cool and carefully remove bones and cartilage. Stir into sauce and take off the heat. 

For Mango-Avocado Salsa: Combine all ingredients in a bowl and season to taste. 

For Quesadilla: Heat oven to 500 degrees. Place 4 tortillas on a flat work surface. Sprinkle 1/2 tablespoon each of chopped red onions and jalapeños over each tortilla. 

Divide cheese and into 8 portions and duck into four portions. Spread one portion of duck and of cheese over each tortilla. Season lightly with salt and pepper. Cover each quesadilla with another tortilla and repeat the same procedure with onions, chiles, and cheese, minus the duck. Cover with the remaining four tortillas. 

Lightly oil the top tortilla with olive oil and dust lightly with the ancho powder. Bake in oven for 5 – 10 minutes, until top tortilla is crispy, but not burned. Divide hot quesadillas into wedges and serve with mango-avocado salsa.

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