| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Duck, Tortillas, Appetizers, Grilling, Bar-b-q | 4 | servings | |
INGREDIENTS
| 2 | Skinless duck legs | |
| 1 | c | New Mexico-Style Barbecue Sauce; see * Note 1 |
| 1/2 | c | Chicken stock |
| 1/2 | c | Grilled; sliced Shiitake mushrooms caps |
| 3 | Six-inch flour tortillas | |
| 1/4 | c | Grated Monterey Jack cheese |
| 1/4 | c | Grated white cheddar cheese |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 1/2 | c | Spicy Mango Salsa; see * Note 2 |
INSTRUCTIONS
* Note 1: See the "New Mexico-Style Barbecue Sauce" recipe which is included in this collection. * Note 2: See the "Spicy Mango Salsa" recipe which is included in this collection. Put duck legs in a casserole and brush on the New Mexico-Style Barbecue Sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with barbecue sauce every 30 minutes. Let cool, and pick off duck meat (meat should equal at least 1/2 cup. Prepare a wood or charcoal fire and let it burn down to embers. Place 2 tortillas on work surface. Spread half the cheeses, duck meat, 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 Spicy Mango Salsa. This recipe yields 4 first-course servings. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3637 ) Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.
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