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Duck Quesadillas with Chipotle Salsa and Goats Cheese

Ole'. Use it as a dish or share as a starter. This quack-tastic recipe will keep you waddling, in your search for more!!

Duck Quesadillas with Chipotle Salsa and Goats Cheese – Recipe

Duck

Oil 50 ml
160g Duck thigh fillets 8 x
KNORR Mexican Chunky Salsa Mild GF 1.95kg 700 g

KNORR Mexican Chunky Salsa Mild GF 1.95kg

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KNORR Concentrated Liquid Stock 1 kg 30 g

KNORR Concentrated Liquid Stock 1 kg

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Water 1 l
Tortillas 20 x
Jack cheese, grated 600 g
Eschallots, sliced 300 g
Coriander, chopped 40 g
Goat cheese, crumbled 300 g
KNORR American Chipotle BBQ Sauce GF 2.1kg 350 g

KNORR American Chipotle BBQ Sauce GF 2.1kg

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Duck
- In a pan, heat the oil and seal the duck on both sides. Once sealed place into a half gastronome with high sides.
- In a large jug mix the Knorr Mexican Chunky Salsa Mild, KNORR Concentrated Liquid Stock and water. Pour over sealed duck, top with a lid and place in the oven on 160 degree Celsiusfor 2 hours.
- Once cooked – remove lid and carefully remove the duck from the liquid. Allow to cool a little and then shred meat. Set aside ready to use.
- Take a tortilla, add cheese, shredded duck, eschallots, coriander, goats’ cheese and KNORR American Chipotle BBQ Sauce GF, topping it all with a second tortilla.
- Move to heated pan and toast both sides until golden brown and cheese is melted.
- Repeat these steps until all quesadillas are used.