CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Categories, Appetizer-e |
4 |
Servings |
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 |
|
Flour (6-inch) tortillas |
1/4 |
c |
Grated monterey jack |
1/4 |
c |
Grated white cheddar |
|
|
Salt and freshly ground pepper |
1/2 |
c |
Spicy mango salsa |
INSTRUCTIONS
Put legs in a casserole and brush on sauce. Pour stock around legs. Cover
and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30
minutes. Let cool, and pick off duck meat.
Prepare a wood or 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 tablespoon oil, and
sprinkle evenly with chile powder. May be prepared ahead up to this point
and refrigerated. Grill for 3 minutes on each side, or until the tortillas
are slightly crisp and the cheese has melted.
Cut into quarters and serve hot, garnished with the salsa.
Yield: 4 firstcourse servings
All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted for you by Gail Shermeyer <4paws@netrax>
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3637 Posted to MC-Recipe Digest V1
#690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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