Moulard Duck Breast Quesadillas
TIP: we love DUCKCHAR cooked medium rare*
Serves 2 - 4 ppl. Prep time: 10 min. Cook time: 20 min
1 DUCKCHAR Moulard Duck Breast
Duck fat, use rendered duck to grill vegetables
1 cup cilantro, chopped
1 green bell pepper, sliced
1 red bell pepper
1/2 red onion, sliced
1 garlic clove, minced
1 jalapeno, thinly sliced
1/2 tablespoon cumin
1 teaspoons paprika
1/2 teaspoon, chili powder
2 large flour tortillas
Your favorite salsa
1 cup Oaxaca cheese, shredded
1 tablespoon lime juice, freshly squeezed
Follow our pan sear cooking directions >. Make sure to save some rendered fat for the cooking the vegetables.
Step 1 - In a bowl, combine peppers, onions, some jalapeno (depending on your spicy preferences), chili powder, cumin, paprika, lime juice and garlic.
Step 2 - Heat 3 tablespoons of duck fat in a cast iron skillet at medium-high heat and add bowl contents. Cook veggies for 15 to 20 minutes, stirring often.
Step 3 - Cover one half of tortilla with sauteed vegetables. Top with cilantro and cheese to taste. Fold, brush with a small amount of duck fat and place on grill at medium heat. Cook for 5 min on each side.
Step 4 - Remove quesadilla from grill. Slice and garnish with cilantro. Serve with your favorite salsa.
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.