Recipe By : GRILLIN' & CHILLIN' SHOW #GR3637
Serving Size : 4 Preparation Time :0:00
Categories : Categories Appetizer-Ent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup barbecued duck legs
--meat picked off the bone
--from 2 skinless duck legs
1 cup new mexico bbq sauce -- recipe follows
1/2 cup chicken stock
1/2 cup grilled shiitake mushrooms caps -- grilled
3 flour (6-inch) tortillas
1/4 cup grated monterey jack
1/4 cup grated white cheddar
salt and freshly ground pepper
1/2 cup spicy mango salsa
Put legs in a casserole and brush on sauce. Pour stock around legs. Cover
and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30
minutes. Let cool, and pick off duck meat.
Prepare a wood or charcoal fire and let it burn down to embers.
Place 2 tortillas on work surface. Spread half the cheeses, duck, 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 salsa.
