• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B9, E
MineralsCopper, Natrium, Chromium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Barbecued duck legs meat picked off the bone from

  2. 2 skinless duck legs

  3. 1 cup 237ml New Mexico Bbq sauce - recipe follows

  4. 1/2 cup 118ml Chicken stock

  5. 1/2 cup 118ml Grilled shiitake mushrooms caps - grilled

  6. 3 Flour - (6-inch) tortillas

  7. 1/4 cup 59ml Grated Monterey jack

  8. 1/4 cup 59ml Grated white cheddar

  9. Salt and freshly ground pepper

  10. 1/2 cup 118ml Spicy mango salsa

Instructions Jump to Ingredients ↑

  1. 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.

  2. Prepare a wood or charcoal fire and let it burn down to embers.

  3. 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.

  4. Cut into quarters and serve hot, garnished with the salsa.

  5. Yield: 4 first course servings


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