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Caramelized Maui Onion and Barbeque Duck Quesadillas Recipe

Caramelized Maui Onion and Barbeque Duck Quesadillas Recipe

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Caramelized Maui Onion and Barbeque Duck Quesadillas

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Ingredients:

Serving

2 whole boneless skinless duck breasts
1 lime, juiced
1 cup sour cream
salt and pepper
1/2 tbsp canola oil
1 cup barbeque sauce
8 flour tortillas
1 maui onion, sliced thin, sauteed to golden brown
1 ripe mango, peeled, seeded , and cut into thin strips
1 roasted poblano chili, peeled, seeded, and cut into thin strips
1 small red onion, cut into thin rings and grilled
1 cup grated jalapeno jack cheese
1 tbsp freshly chopped cilantro
4 sprigs fresh cilantro

Directions:

Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	833.07 Kcal (3488 kJ)
Calories from fat	376.56 Kcal
		% Daily Value*
Total Fat	41.84g	64%
Cholesterol	234.91mg	78%
Sodium	1059.1mg	44%
Potassium	539.85mg	11%
Total Carbs	64.66g	22%
Sugars	15.94g	64%
Dietary Fiber	5.07g	20%
Protein	51.34g	103%
Vitamin C	41.5mg	69%
Iron	5.9mg	33%
Calcium	641.7mg	64%

Amount Per 100 g
Calories	170.73 Kcal (715 kJ)
Calories from fat	77.17 Kcal
		% Daily Value*
Total Fat	8.57g	64%
Cholesterol	48.14mg	78%
Sodium	217.06mg	44%
Potassium	110.64mg	11%
Total Carbs	13.25g	22%
Sugars	3.27g	64%
Dietary Fiber	1.04g	20%
Protein	10.52g	103%
Vitamin C	8.5mg	69%
Iron	1.2mg	33%
Calcium	131.5mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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