Melissa’s Teriyaki Duck Quesadillas

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photograph by Melissa Placzek

Jeff made his roast duck over the weekend and we had leftovers in the fridge. So, I decided to create a new dish for lunch today! What I ended up with was seriously one of the best things I’ve ever eaten. Try this…I really think you’ll like it. If you don’t have duck, substitute dark chicken meat.

~Melissa’s Teriyaki Duck Quesadillas~

serves 6

3 cups cooked, shredded duck

1/4 cup teriyaki sauce (I used La Choy)

1/4 cup honey

2 teaspoons Sriracha hot pepper sauce

a little fresh ground pepper

2 teaspoons balsamic vinegar

1/2 teaspoon dry mustard

1/2 teaspoon dry ginger

1/2 teaspoon sweet curry powder

1/2 medium onion, chopped

1 large garlic clove, minced

1 and 1/2 cups shredded sharp cheddar cheese

12 small, soft corn tortillas

Saute the chopped onion in a couple teaspoons olive oil until onion is tender an a little browned. Add garlic and cook 1 more minute. Combine the cooked onion and garlic with everything except the cheese and corn tortillas. Rub the tortillas with a little olive oil. Place 1 tortilla on a skillet over medium-high heat. Top with 1/2 cup of the duck mixture and flatten a little. Sprinkle 1/4 cup shredded cheddar over the duck mixture and top with another tortilla. Flatten again. Cook until bottom tortilla is slightly browned (about 2 minutes.) Carefully flip the quesadilla and cook another couple minutes, or until cheese is melted and quesadilla is heated through. Remove quesadilla to a cutting board. With a sharp chef knife, carefully cut quesadilla into 4 pieces. Plate and top with a little extra Sriracha. Serve with sweet cole slaw or fruit if you wish.




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