Duck Quesadilla with Avocado Cream PDF Print E-mail

Duck is popular and you don’t need culinary training to prepare these simple and delicious recipes, it's easy to create savory dishes that please and impress your guests.

Serving: 4

Spice Mixture Ingredients:

1Tbsp chili powder
1-1/2 tsp ground cinnamon
1 tsp cumin
1/2 tsp ground allspice

 

 

 

 

 

Spice Mixture Directions:
Place chili powder, cinnamon, cumin and allspice in small nonstick frying pan. Place over medium heat. Stir constantly to toast spices and release their aroma. Do not brown. Remove from heat and reserve.

Avocado Cream Ingredients:

1 ripe avocado, peeled, pitted and cut into 2-inch chunks
1 clove garlic, peeled and finely minced
2 Tbsp freshly squeezed lemon juice
2 Tbsp reduced-fat mayonnaise
1/4 tsp salt
black pepper, freshly ground to taste

 

 

 

 

 

 

 

Avocado Cream Directions:
Place all ingredients in the bowl of a food processor fitted with the steel blade. Process until very smooth. Place in squeeze bottle (available at cooking supply stores) and refrigerate until ready to serve.

Duck Filling Ingredients:

1 Tbsp olive oil
1/2 small yellow onion, minced (about 1/2 cup)
1 large garlic clove, minced
2 jalapeños, minced
12 oz Maple Leaf Farms Roast Half Duck, shredded
2 Tbsp canned green chilies, minced
3/4 cup golden raisins
1 tsp dried oregano
1/4 cup lime juice, freshly squeezed
3 Tbsp reduced-fat sour cream
6 soft flour tortillas
4 Tbsp reduced-fat mayonnaise
8 oz olive oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Duck Filling Directions:
Heat olive oil in medium frying pan. When hot but not smoking, add onion and saute, stirring constantly until onion begins to brown lightly. Add garlic and jalapeños and continue stirring until garlic becomes fragrant but does not brown. Add spices and combine well. Add shredded Maple Leaf Farms Duck and toss to heat and distribute onion, garlic and spices evenly. Add chilies, golden raisins and dried oregano and toss well. Add lime juice and let cook for 1 minute.

Remove from heat and add reduced-fat sour cream and mix until well combined. Place in bowl to cool.

Place soft four tortilla on worktable in front of you. Spread about 1/2 Tbsp. mayonnaise on tortilla, to the edges. Spread about 1/6 of the duck mixture on half of the tortilla. Cover with shredded cheese.

Fold tortilla in half and brush outsides with olive oil. Place on plate to reserve and repeat with remaining tortillas.

Heat large non-stick frying pan until hot and brush with some of the remaining oil. Place 2 quesadillas in pan and fry over medium heat until lightly browned. Turn and continue frying until lightly browned.

Remove and place on absorbent paper and let rest 2 minutes. Hold in warm oven and continue until all remaining quesadillas are browned. Cut each quesadilla into 4 wedges, garnish with Avocado Cream.