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CATEGORY CUISINE TAG YIELD
Meats, Dairy Appetizers, Bar-b-q, Duck, Grilling, Tortillas 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 110
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 7.2mg
Sodium: 318.1mg
Potassium: 76.6mg
Carbohydrates: 13.5g
Fiber: <1g
Sugar: 1.6g
Protein: 4.4g


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