Wild Duck Jalapeno Popper Quesadillas by Lindsey Bartosh
Taking the flavor profile of the jalapeno popper, I decided to construct a wild duck quesadilla from a few mallards I harvested last winter.
Besides the duck meat, the quesadillas need a few more ingredients. In a medium sized bowl, mix together a block of cream cheese with about two cups of shredded cheddar cheese.
Preheat the griddle to a medium-high temperature and add about a teaspoon of oil or butter. You can use whatever type of fat you have available, you just want something to keep things from sticking to the griddle surface and also to create a little crunch on your tortilla. Place the quesadilla on the griddle and cook for two to three minutes. The cheese should be starting to melt and the tortilla slightly browned. Flip and cook an additional two to three minutes.
Check out more of Lindsey’s great recipes at http://huntingandcooking.com/
Wild Duck Jalapeno Popper Quesadillas
- Flour or corn tortillas
- 3 wild duck breasts, cleaned and skinless
- 6-7 slices bacon
- 1/2 cup water
- 2-3 jalapenos, finely diced
- 1 large onion, finely diced
- 8 oz cream cheese
- 3 cups cheddar cheese
- 1 tablespoon cooking oil or butter
- In a crockpot, place the cleaned, skinless duck breasts. Cover with the half cup of water and place two slices of bacon over the top.
- Cook the breasts on low for 3-4 four hours, until the duck because tender and starts to fall apart.
- Using two forks, shred the duck breasts. Discard the bacon.
- In a medium bowl, cream together the block of cream cheese and two cups of the cheddar cheese.
- Prepare bacon by placing on a large baking sheet covered in aluminum foil and cooking in a preheated 400 degree oven for 12 minutes. Let bacon cool slightly and dice into small pieces.
- Finely dice onions and jalapenos.
- To construct quesadilla, take one tortilla and place about a tablespoon of the cream cheese mixture on top. Spread it evenly over tortilla. Add a spoonful of shredded duck, diced jalapeno and onions, and bacon crumbles. Top with more cheddar cheese and cover with second tortilla.
- Preheat a grilled to medium heat. Melt about a teaspoon of butter or cooking oil. Once oil is hot, place quesadilla on hot griddle and cook for two to three minutes, until the cheese has started to melt and tortilla is slight browned. Flip quesadilla and cook additional two to three minutes on second side.
- Repeat with remaining quesadillas. Serve with chipotle sour cream and salsa.