Friday, March 13, 2009

Duck Quesadillas with Blueberry & Raspberry Chipotle Sauce

This is so freaking good. If your husband is an avid sportsman like mine and/or you find yourself with lots of ducks in the freezer, you really must try this recipe. Smoked Duck Quesadillas is actually an entree at one of our favorite restaurants. This is by far one of our favorite meals.

13 ducks, breasted
marinade (recipe below)
15 tortillas
1/2 bag shredded cheese (we used the Kraft Mexican blend)
Blueberry & Raspberry Chipotle Sauce (recipe below)
Sour cream

Let your duck breasts marinate for at least a few hours. If you have time, do it all day or overnight; it will make it that much more flavorful and tender.

When you are ready to start cooking, preheat your grill. Grill the ducks for approximately 10 minutes or to your prefered doneness. They are small so it won't take long to cook.

Remove from grill. Take each duck breast and slice it in half (long-wise) and then into strips.

Get your pan warm and add a small pat of butter. Take a tortilla and put a spoonful of duck meat and a sprinkle of cheese. Fold over and grill on each side until cheese is melted. Repeat with remaining tortillas. Serve with sauce and sour cream.

1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
*Seasoning (Smoked Paprika, Salt, Black Pepper, Cayenne, Garlic Powder, Onion Powder)

Mix all ingredients together in a large container that has a lid.

*Mr. ShoeFanatic does not understand the concept of measuring seasonings. I would guess equal parts of each until (1/2 tsp?) and you can add more later if you need.

Blueberry & Raspberry Chipotle Sauce:
16 oz frozen blueberries
12 oz frozen raspberries
1 1/2 c sugar
1 c ketchup
1/4 c red wine vinegar
2 T Honey
5 T Cane Syrup (we use Steens)
5 Chipotle Peppers in Adobo Sauce
2 T Smoked Paprika

Heat all ingredients together. When berries start to breakdown, allow to cool a little and blend until smooth. I used a blender but a stick or immersion style would work also. After blending strain through a mesh sieve to remove the seeds. Heat until sauce is thick.

This ratio makes a LOT of sauce. I think we probably could cut it in half and have plenty.

It's like you can't stop eating this. You know you are full but you just can't stop! The duck is really tender and very flavorful. Although that sauce is what really makes it. I think this recipe could have some more variety to it. There's no reason you couldn't do veggies with the duck or mix up the sauce with different berries.

The very first time we had this, we drank a bottle of Lily Hill Estate Petite Sirah from Bella Winery in Healdsburg, CA. We visited them on our honeymoon and it was such a great winery. If you ever get a chance to go by there, definitely jump on it. They are on the smaller side but produce some amazing wines.

Served With:
Grilled Corn on the Cob
Mirassou Pinot Noir

Coyote Blues

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