"We all know that ducks catch a bad reputation for not being great table fare, but I am here to tell you that simply isn’t true. Most folks simply wrap in bacon and hope for the best, but with a little thoughtfulness you can use them in any shape, form or fashion." - Justin Martin
Duck Quesadilla Recipe
Recipe courtesy of Justin Martin
The Duck Commander
www.duckcommander.com
@jmartinduckman
Ingredients:
• 20 duck breasts or so
• 2 whole bell peppers
• 1 whole onion
• Shredded cheese
• Your favorite salsa
• Torillas (corn or flour)
Instructions:
Preheat griddle to medium/low heat.
Place duck breasts and salsa in a vacuum bag and seal.
Place sealed breasts in sous vide at 130 degrees for 10-15 mins or until tender enough to shred with hands.
Remove the duck breasts and salsa from bag and shred, then place to the side.
Slice the bell peppers and onion and place them on the preheated griddle in the fat of your choice
(I prefer butter but olive oil or avocado oil also works as well). Heat until softened.
On the opposite side of the griddle, place the shredded duck. The duck is already cooked, so you're just wanting to put a nice crust on it.
Remove duck and veggies from the griddle and place a tortilla on the griddle.
Put shredded cheese on the tortilla. Once cheese begins to melt, place a generous amount of ducks and veggies on it as well.
Place another tortilla on top and flip until tortilla gets to desired brownness.
Remove, slice and serve with more salsa and/or sour cream.
Enjoy!
