Recipe Categories
Tex Mexican
Poultry Quesadillas

Cullen's Duck Leg Quesadillas

1/2 cup Barbecued duck legs, meat picked off the bone from 2 skinless duck legs
1 cup New mexico bbq sauce, recipe follows
1/2 cup Chicken stock
1/2 cup Grilled shiitake mushrooms caps, grilled
3 x Flour (6-inch) tortillas
1/4 cup Grated monterey jack
1/4 cup Grated white cheddar
    Salt and freshly ground pepper
1/2 cup Spicy mango salsa

 Method :
Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat.
Prepare a wood or charcoal fire and let it burn down to embers.
Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chile powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted.
Cut into quarters and serve hot, garnished with the salsa.
Yield: 4 firstcourse servings