Duck, Mushroom and Goat Cheese Quesadilla with Lingonberry Salsa

Duck mushroom and goat cheese quesadilla with lingonberry salsa

Winner, 2001 Duck Recipe Contest, Chef Jennifer Purcell

Ingredients

Salsa

  • 1

    2 Cups Lingonberry Whole Sauce

  • 2

    2 Tablespoons Finely Diced Jalapenos, seeded

  • 3

    1/2 Cup Small Diced Onions

  • 4

    1/2 Cup Rough Chopped Hazelnuts, toasted

  • 5

    3 Tablespoons Finely Chopped Cilantro

  • 6

    As Needed Salt & Pepper

Filling

  • 1

    2 Tablespoons Butter

  • 2

    12 oz Onions, julienne

  • 3

    8 oz Shiitake/Crimini Mushrooms, sliced

  • 4

    1 1/2 Tablespoon Balsamic Vinegar

  • 5

    As Needed Salt, Black Pepper

Tortillas

  • 1

    12- 8 Inch Flour Tortillas

  • 2

    12 oz Goat Cheese

  • 3

    As Needed Clarified Butter

Garnish

  • 1

    7 oz Mesclun Mix

Directions

  • 1

    Remove skin and bones from duck. Pull meat by tearing with grain, leaving duck meat in 1 in. x 1/2 in. pieces. Refrigerate, covered until needed.

  • 2

    Combine all salsa ingredients. Refrigerate, covered until needed.

To Prepare Filling

  • 1

    Caramelize onions in 1 Tbsp. butter.

  • 2

    Lightly saute mushrooms in remaining 1 Tbsp. butter. Combine mushrooms with onions; deglaze with balsamic vinegar.

  • 3

    Season with salt and pepper. Refrigerate, covered until needed.

To Prepare Tortillas

  • 1

    Spread 1 oz. goat cheese evenly on each flour tortilla.

  • 2

    Top tortillas with onion mushroom mixture; spread evenly to outer edges.

  • 3

    Top onion mushroom mixture with duck. Place 6 remaining tortillas, cheese side down onto duck; press together lightly.

Grilling

  • 1

    Heat cast iron skillet over medium heat; rub with clarified butter.

  • 2

    Griddle quesadilla until golden brown. Before turning, lightly brush top with clarified butter. Griddle until golden brown and heated. Repeat process for remaining quesadillas. Hold for service on a paper towel lined sheet pan in a low temperature oven.

To Serve

  • 1

    Cut quesadillas into quarters.

  • 2

    Arrange on plate. Place approximately 1/2 oz. of mesclun mix in center of plate.

  • 3

    Spoon salsa between quesadilla portions.