Caramelized Maui Onion and Barbeque Duck Quesadillas

Name: Caramelized Maui Onion and Barbeque Duck Quesadillas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters barbeque sauce; 1 Tbsps canola oil; 1 Tbsp freshly chopped cilantro; 2 whole boneless skinless duck breasts; 8 flour tortillas; 4 sprigs fresh cilantro; 237 milliliters grated jalapeno Jack cheese; 1 lime, juiced; 1 ripe mango, peeled, seeded, and cut into thin strips; 1 Maui onion, sliced thin, sauteed to golden brown; 1 roasted poblano chili, peeled, seeded, and cut into thin strips; 1 small red onion, cut into thin rings and grilled; 4 servings Salt and pepper; 237 milliliters sour cream

You can never have too many hor d'oeuvre recipes, so give Caramelized Maui Onion and Barbeque Duck Quesadillas a try. This recipe serves 4. One serving contains 745 calories, 38g of protein, and 31g of fat. If you have cilantro, maui onion, flour tortillas, and a few other ingredients on hand, you can make it. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Prepare a smoker for cold smoke.

Place duck breasts on a smoker rack and put in the smoker for 15 minutes.

Ingredients you will need

Duck Breast

Remove from the smoker.

In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.

Ingredients you will need

Lime Juice

Sour Cream

Salt

Equipment you will use

Bowl

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare.

Ingredients you will need

Duck Breast

Whole Duck

Equipment you will use

Oven

Frying Pan

Remove from the oven and allow to cool.

Equipment you will use

Oven

Using a sharp knife, dice the duck breast into 1/2-inch pieces.

Ingredients you will need

Duck Breast

Equipment you will use

Knife

Place the canola oil in a large saute pan over medium-high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.

Ingredients you will need

Salt And Pepper

Barbecue Sauce

Whole Duck

Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas.

Ingredients you will need

Tortilla

Whole Duck

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Cutting Board

Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat.

Ingredients you will need

Poblano Pepper

Canola Oil

Maui Onion

Red Onion

Tortilla

Cilantro

Cheese

Mango

Whole Duck

Equipment you will use

Frying Pan

Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side.

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Tortilla

Equipment you will use

Frying Pan

Spatula

Remove from pan and place on cutting board and cut into 6 wedges.

Equipment you will use

Cutting Board

Frying Pan

Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.

Ingredients you will need

Sour Cream

Cilantro

Tortilla

Lime

Equipment

Ingredients

Servings:

237milliliters

barbeque sauce 1Tbsps

canola oil 1Tbsp

freshly chopped cilantro 2

whole boneless skinless duck breasts 8

flour tortillas 4sprigs

fresh cilantro 237milliliters

grated jalapeno Jack cheese 1

lime, juiced 1

ripe mango, peeled, seeded, and cut into thin strips 1

Maui onion, sliced thin, sauteed to golden brown 1

roasted poblano chili, peeled, seeded, and cut into thin strips 1small

red onion, cut into thin rings and grilled 4servings

Salt and pepper 237milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.