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  1. Inspiring food service recipes for New Zealand

Duck Quesadillas with Chipotle Salsa and Goats Cheese

Duck Quesadillas with Chipotle Salsa and Goats Cheese – Recipe

Not your average quesadilla, this switch-up features tender pulled duck with both goat and Monterey Jack cheeses, and smoky chipotle salsa for one gourmet Mexican treat.

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Ingredients per serve

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What you need

Not your average quesadilla, this switch-up features tender pulled duck with both goat and Monterey Jack cheeses, and smoky chipotle salsa for one gourmet Mexican treat.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pulled Duck

    • Heat oil in a pan and seal the duck fillets on both sides.
    • Place the duck into a half gastronome with high sides.
    • In a large jug, combine the KNORR Mexican Chunky Salsa Mild, KNORR Concentrated Liquid Stock, and water.
    • Pour over the duck, cover the gastronome, and place in the oven at 160°C for 2 hours.
    • Once cooked, remove the duck from the braising liquid.
    • Allow to cool, then shred the duck meat. Set aside ready to use.

  3. To Assemble and Serve

    • Layer a tortilla with Jack cheese, pulled duck, eschalots, coriander, goat cheese, and KNORR American Chipotle BBQ Sauce.
    • Top it off with a second tortilla, then move the quesadilla to a heated pan.
    • Toast both sides until golden brown and the cheese has melted.
    • Repeat until all tortillas are used.
    • Slice the quesadillas into quarters before serving.
    • Serving suggestion: Put together a quick guacamole to serve with the duck quesadillas.
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