Recipe Categories
Tex Mexican
Poultry Quesadillas

Shanna's BBQ Duck Leg

2 x Skinless duck legs 
1 cup New Mexico-Style Barbecue Sauce see Lynn's New Mexico B-B-Q Sauce SC150 
1/2 cup Chicken stock 
1/2 cup Grilled, sliced Shiitake mushrooms caps 
3 x Six-inch flour tortillas 
1/4 cup Grated Monterey Jack cheese 
1/4 cup Grated white cheddar cheese 
    Salt to taste 
    Freshly ground black pepper to taste 
1/2 cup Spicy Mango Salsa see Mango Salsa F18

 Method :
Put duck legs in a casserole and brush on the New Mexico-Style Barbecue Sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with barbecue sauce every 30 minutes. Let cool, and pick off duck meat (meat should equal at least 1/2 cup.
Prepare a wood or charcoal fire and let it burn down to embers.
Place 2 tortillas on work surface. Spread half the cheeses, duck meat, 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 Spicy Mango Salsa.
This recipe yields 4 first-course servings.