Best 5 Roast Duck Quesadilla Recipes
**Indulge in Culinary Delights: A Journey Through Roast Duck Quesadilla and More**
Embark on a culinary adventure with a tantalizing fusion of flavors in the Roast Duck Quesadilla. This delectable dish combines the richness of succulent roasted duck, the gooey goodness of melted cheese, and the crispy crunch of tortillas. Savor each bite as the savory duck harmonizes with the creamy cheese, delivering a symphony of textures and flavors.
But the culinary journey doesn't end there. This article presents a diverse collection of recipes that cater to various tastes and preferences. From the aromatic Chicken Teriyaki Stir-Fry, bursting with the vibrant flavors of teriyaki sauce, to the comforting Creamy Pesto Pasta, where pesto's nutty and herbaceous notes intertwine with creamy Alfredo sauce, each recipe promises a unique gustatory experience.
Whether you seek a quick and easy weeknight meal or a showstopping dish for a special occasion, this article has it all. Discover the secrets of preparing flaky, golden brown Roasted Potatoes with Garlic and Herbs, or elevate your breakfast routine with the fluffy and indulgent Blueberry Pancakes. Each recipe is carefully crafted to ensure success, guiding you through the cooking process with detailed instructions and helpful tips.
So, prepare your taste buds for an exciting culinary expedition as you explore the Roast Duck Quesadilla and the other delectable recipes featured in this article. Let your kitchen become a haven of creativity and delight as you embark on this gastronomic journey.
ROASTED DUCK
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g
ROAST DUCK QUESADILLA
Make and share this Roast Duck Quesadilla recipe from Food.com.
Provided by foodart
Categories Whole Duck
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over a medium heat.
- Lightly oil the skillet and place a tortilla and lightly heat and lightly brush some of the hoisin sauce on the tortilla. Place a hand full in mixture and spread over the tortilla. Place another tortilla on top. Browning one side and turn over and brown other side.
- Slice and serve hot.
Nutrition Facts : Calories 432.4, Fat 23.4, SaturatedFat 12.5, Cholesterol 64, Sodium 850.3, Carbohydrate 32.6, Fiber 2, Sugar 1.9, Protein 22.1
DUCK CONFIT QUESADILLAS
Provided by Claire Robinson
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the duck, skin-side down, covered, in a large heavy nonstick skillet over moderately-low heat until the skin is well-browned and crisp and the duck is heated through, 15 to 20 minutes. Remove the duck and pour off all but 1 teaspoon of the fat from the pan and reserve. Cook the onions in the remaining duck fat over moderate heat until crispy and brown, about 10 minutes. Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates. Remove the skin from the duck and reserve. Shred the meat and place in a medium bowl.
- Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes. Remove the skin from pan, chop and put in the same bowl as the shredded meat. Pour off all the duck fat from the pan and reserve the fat.
- Place 1 tortilla on your work surface and spread 1 tablespoon goat cheese, 2 tablespoons of the onions, 1/2 cup of the duck mixture and 1 tablespoon scallions on top of a tortilla. Lay another tortilla on top of the scallions.
- Brush a nonstick skillet with 1/2 teaspoon of the reserved duck fat over moderately high heat until hot but not smoking. Cook the quesadilla turning once, until golden, about 6 minutes. Repeat with the remaining ingredients and serve immediately.
- BYOC: What can't you throw in a quesadilla? Try some Monterey Jack cheese or some pickled jalapenos.
CARAMELIZED MAUI ONION AND BARBEQUE DUCK QUESADILLAS
Steps:
- Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
- In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
- Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
- Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium-high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
- Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.
ROAST DUCK QUESADILLA
Make and share this Roast Duck Quesadilla recipe from Food.com.
Provided by foodart
Categories Asian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Set aside the Mongolian sauce.
- In large mixing bowl hand shredded the duck and blends the rest of the ingredients together.
- Lightly oil the skillet and place a tortilla and lightly heat and lightly brush some of the Mongolian sauce on the tortilla. Place a hand full in mixture and spread over the tortilla. Place another tortilla on top. Browning one side and turn over and brown other side.
- Slice and serve hot.
- Mongolian sauce combines together hoisin sauce all the way down to onion powder and pours into a bottle jar. Refrigerator overnight before using.
Nutrition Facts : Calories 1357.4, Fat 110, SaturatedFat 41, Cholesterol 224.9, Sodium 1417.2, Carbohydrate 41.9, Fiber 2.7, Sugar 4.3, Protein 47.4
Tips:
- To ensure crispy quesadillas, use a well-heated skillet or griddle and cook them for a few minutes per side, or until golden brown and the cheese is melted and bubbly.
- For a more flavorful quesadilla, use a variety of cheeses, such as cheddar, Monterey Jack, and mozzarella.
- Add your favorite toppings, such as sour cream, guacamole, salsa, and Pico de Gallo.
- For a vegetarian quesadilla, omit the duck and add roasted vegetables, such as bell peppers, onions, and zucchini.
- To make a quesadilla in the oven, preheat the oven to 400 degrees Fahrenheit. Place the quesadilla on a baking sheet and bake for 10-12 minutes, or until golden brown and the cheese is melted and bubbly.
Conclusion:
Roast Duck Quesadilla is a delicious and easy-to-make meal that is perfect for any occasion. With its crispy tortilla, flavorful duck filling, and melted cheese, this quesadilla is sure to be a hit with everyone. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!
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