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Categories:Viewed: 13 - Published at: 8 years ago
Ingredients
- 1/2 c. Barbecued duck legs, meat picked off the bone from 2 skinless duck legs
- 1 c. New mexico bbq sauce, recipe follows
- 1/2 c. Chicken stock
- 1/2 c. Grilled shiitake mushrooms caps, grilled
- 3 x Flour (6-inch) tortillas
- 1/4 c. Grated monterey jack
- 1/4 c. Grated white cheddar Salt and freshly grnd pepper
- 1/2 c. Spicy mango salsa
Method
- Put legs in a casserole and brush on sauce.
- Pour stock around legs.
- Cover and bake for 3 hrs at 300 degrees, basting with BBQ sauce every 30 min.
- Let cold, and pick off duck meat.
- Prepare a wood or possibly 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 Tbsp.
- oil, and sprinkle proportionately with chile pwdr.
- May be prepared ahead up to this point and refrigerated.
- Grill for 3 min on each side, or possibly till the tortillas are slightly crisp and the cheese has melted.
- Cut into quarters and serve warm, garnished with the salsa.
- Yield: 4 firstcourse servings
