Title: Barbecued Duck and Wild Mushroom Quesadilla (Gc)
Categories: Appetizer
Yield: 4 Servings

1/2	c	Barbecued duck legs -meat picked off the bone -from 2 skinle
1	c	New mexico bbq sauce; recipe follows
1/2	c	Chicken stock
1/2	c	Grilled shiitake mushrooms caps, grilled
3		Flour (6-inch) tortillas
1/4	c	Grated monterey jack
1/4	c	Grated white cheddar
		Salt and freshly ground pepper
1/2	c	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.

Yield: 4 firstcourse servings

All Recipes Copyright, 1997, TV FOOD NETWORK, G. P. , All Rights Reserved

Busted for you by Gail Shermeyer <4paws@netrax>

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3637

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